Creamy Sausage and Mushroom Rigatoni

This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant! Serve it with a green salad and garlic bread.

This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant!

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.

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.”

This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant! the-girl-who-ate-everything.comRight now I’m doing the Kayla Itsines program at the gym. I like it because it’s short, high intensity, and it works.

I’m not trying to sell it or anything, I’ve just had a lot of you ask what I do for a workout regime.

Apparently, half of my gym is also doing the same program because once you’re familiar with the program you can spot it anywhere.

Everyone is grabbing the same equipment that I need for the workout. I spotted a girl right next to me doing the program.

We were both exhausted and completely out of breath. I nodded over to her and said, “Kayla?” and she said, “Yep.”

And you might have to hit the gym after this dinner. It’s delicious but not very figure friendly. My kids loved and it’s an easy weeknight meal.

Creamy Sausage and Mushroom Rigatoni
Servings: 6 servings
  • 12 ounces rigatoni pasta (3/4 of a box)
  • 12 ounces bulk Italian sausage
  • 1 tablespoon butter
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves , minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • Minced fresh parsley or basil , optional
  1. Cook rigatoni according to package directions in heavily salted water.
  2. 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.
  3. In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is completely evaporated.
  4. Stir in cream and bring it to a boil. Reduce heat to medium and cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley or basil.
This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant!

Speak Your Mind



  1. Ooh this pasta dish looks delicious and I do like an easy midweek meal. Where would we be without pasta? Sammie

  2. Yummy pasta, mushrooms plus pasta always go well together. YUM!

  3. Ohhhhh yes! I love this kind of pasta. I have made something similar but lower calorie by using turkey or vegetarian sausage and lower calorie cream. Thanks!

  4. My husband and I recently rediscovered how much we like sausage. This would be a great way to reintroduce it to our dinners!

  5. This recipe was delicious. Enjoyed it so much, I am making it again tomorrow!

  6. This was super good, really easy but didn’t taste like it was easy!
    I made it with gluten free pasta and used breakfast sausage (had some leftover), it was awesome!

  7. i love this recipe! It’s like a zupa tuscano pasta!
    I added kale to mine.
    Thanks for sharing 🙂

  8. Unfortunately, cream does not thicken without a thickening agent. The sauce was extremely watery and I followed the recipe precisely…although I knew better. Bummer!

  9. I tried this recipe last night and I get it! It is so important that all the liquid is completely out of the mushrooms. If you still have bubbles you still have water in it. Family enjoyed it but I will make it better next time with a tight lid LOL. Thanks for the recipe!

  10. Excellent dish! My son informed me that I made the yummiest dish in the world 🙂 Will be making this many more times !

  11. Delicious and easy. My family enjoys this. Thank you

  12. ruth rodriguez says:

    Yes cream will thicken WITHOUT a thickening agent. This is really good, add some peas, yum!

  13. This was totally yummy! I followed everything except had to use 1 cup half and half and 1 cup cream because that’s what I had. I had no problems with the thickness whatsoever. I made sure that I completely cooked the mushrooms free of moisture though. I also added some fresh parmesan. SO GOOD! Thanks!

  14. I’ve made this twice and added baby leaf spinach. It’s amazing.