This Creamy Sausage Rigatoni with Mushrooms is rich and decadent. This Italian dinner tastes like a dish from a restaurant! Serve this with a green salad and garlic bread.

sausage rigatoni

I may earn commissions for purchases made through links on this post.

SAUSAGE RIGATONI

My 10-year-old son has shown some interest in the kitchen lately and so now whenever I’m making dinner he asks if he can help.

I love having a sous chef in the kitchen. When I was making this dish he was cooking the mushrooms and I told him to keep cooking them until they gave up their juice.

Creamy Sausage Rigatoni

I always have to remember that kids need everything explained to them. Like this morning when I told my 6-year-old son to pick up the toys off the lawn and he kept looking at me strangely and finally asked, “What’s a lawn?”

I tried explaining to my older son that with mushrooms after they have cooked for a while will start to release their moisture.

“Kind of like when you’re at the gym and about 10 minutes into your workout you start to sweat. You don’t sweat right away. It takes a while.”

Any who…this is simple but delicious. It tastes restaurant worthy for sure.

OTHER PASTA RECIPES

Creamy Sausage Rigatoni

Creamy Sausage Rigatoni

Christy Denney
4 from 19 votes
This Creamy Sausage Rigatoni with mushrooms is rich and decadent. It tastes like a dish from a restaurant!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients
  

  • 1 lb (16 ounces) rigatoni pasta
  • 1 lb bulk Italian sausage
  • 2 tablespoons butter
  • 8 ounces sliced fresh mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 2 cups heavy whipping cream
  • Parmesan, minced fresh parsley or basil, optional

Instructions
 

  • Cook rigatoni according to package directions in heavily salted water.
  • Meanwhile, in a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan.
  • In same skillet, heat butter over medium heat. Add mushrooms, salt and pepper; cook, covered (this is important), 4 minutes, stirring occasionally. Uncover; add the garlic and cook for one minute or until mushrooms are tender and liquid is completely evaporated.
  • Stir in cream and bring it to a boil. Reduce heat to medium and cook, uncovered, 6-8 minutes or until slightly thickened. Don't thicken it too much or it won't be enough sauce. Add salt if needed. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with Parmesan and chopped parsley or basil.
Cuisine: Mexican
Course: Main Course
Author: Christy Denney

sausage rigatoni/div>