Introducing your new favorite pasta dish, Sausage Rigatoni with Cream Sauce
So, I heard a rumor that some people with food blogs do not eat the food that they take photos of, speechless! Making food just for a photo seems certifiably crazy to me, that or your not a real food lover! Truly hoping this rumor is false, but just in case it’s not can we please have a moment of silence to honor those beautiful uneaten dishes……………………………….. Alright I can’t save all the food from being improperly used, but I can assure you that every single thing I make gets devoured. Either Maxwell, myself or whom ever happens to be over that day makes sure that no food is left behind. No wasting allowed in my house and rest assured that glass of wine your looking at, I drank every last sip.
I love how the small pieces of sausage get stuck inside of the rigatoni, how the cream sauce is so light that you can really taste the mushroom and parmesan. This is a perfect dish for sausage and pasta lovers. Perfectly paired along side your favorite wine and of course do not forget some bread for dipping in olive oil and fresh parmesan.
Sausage Rigatoni with Cream Sauce
- Total Time: 40 mins
- Yield: 4 1x
Ingredients
- 1 lb. Rigatoni
- 2 tablespoons olive oil
- 1 small diced onion
- 2 garlic cloves
- 1 pound Italian pork sausage
- 4 ounces thinly slices Baby Bella mushrooms
- 1/2 cup dry white wine
- 1 and 1/4 cup heavy cream
- 2 eggs
- 3/4 cup fresh grated parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- Start by prepping: chopping the onion, prepping cheese, chopping mushrooms, chopping parsley and prepping the sausage(remove casings and break up a bit by hand)
- Start boiling water for the rigatoni
- Heat oil in large frying pan over low heat
- Add onion and press the garlic into the pan and cook until the onion is tender
- Add sausage and mushroom lightly salt and pepper the mixture and cook until sausage is cooked through
- Stir in the wine and bring to a boil
- While the sauce is cooking add the rigatoni to salted boiling water and cook till al dente, drain and return to pot
- In a medium bowl whisk together cream, eggs,1/2 cup parmesan, parsley, salt and pepper to taste
- Add together the sausage mixture to the rigatoni
- Add the cream sauce and mix until incorporated
- Serve and top with extra freshly grated parmesan cheese
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
Nutrition
- Serving Size: 1
- Calories: 823
- Sugar: 5.6g
- Sodium: 517mg
- Fat: 37.6g
- Carbohydrates: 90.1g
- Fiber: 4.2g
- Protein: 29.8g
- Cholesterol: 167.6mg
Other Delicious Recipes to Try
This incredibly delicious Instant Pot Fettuccine Alfredo recipe is ready in under 30 minutes. Who doesn’t love a delectable pasta […]
The BEST thing my sister in law EVER made!!! And she wants everyone to know, that she takes offense to […]
Trader Joe’s Organic Fusilli Corti Bucati Pasta paired with an incredibly easy and tasty alfredo sauce turns this impressive noodle […]
Calling all pasta lovers! This perfect recipe will instantly become your new favorite way to make pasta. Instant pot pasta is […]
The Best Instant pot orzo recipe is a fail proof, crowd pleasing dish that will leave you wanting more. The […]
Tonight on THE WHISKING MAMA SHOW A story of an inspiring woman Join me as I introduce a woman who […]
Time to plan yourself a date night in and make this Lovely Spaghetti Carbonara! Below I’m sharing tips to ensure […]
Baked Chicken Pasta Dish is one satisfying and delicious meal for the entire family to enjoy! Mini pasta in each […]
The entire family will fall in love with this Asparagus Chicken Penne Parmesan Bake and believe me when I say your going […]
Fresh Orzo Salad is the perfect and refreshing side dish to pair with your next meal! Summer time, when we […]
Penne with Fresh Tomato Sauce and Grilled Sausage in one word, tantalizing! Conquering my fear of making pasta sauce from […]
You’ve never had any dish like this Phenomenal Ricotta Linguine with Grilled Lemon Chicken I’m not Italian, but I’m thinking after […]
That cracked me up lol. Looks delicious – I will definitely try this recipe…I especially love recipes that require wine so I can drink the “leftovers” while I cook 😉
Haha Sarah your my long lost sister! We are simply to alike! Enjoy you’ll love it!
This looks good. I am going to have to definitely give this one a go but, one question Trina, what wine do you use? I have cooking wine but, not always as good as the real thing. Look forward to making this. 🙂
I use whichever wine I am currently drinking ussually sauvign blanc,no specific kind just what ever I’m trying that week from trader joes. I always say cook with what wine you prefer!
LOL the nearest Trader Joe’s to me is in Minneapolis, MN. I guess the local liquor store will have to do. 😉
I highly recommend testing/drinking the wine to make sure you like before adding it into the dish! 😉
Hi again Trina. I have some shallots left over from the other recipe and was wondering if I could use that instead of an onion. If so, how many would I need to equal the one small onion? Will let you know how it turns out for me. Thanks again, Lawrence. 🙂
I was wondering myself so I found this… http://www.livestrong.com/article/469502-how-to-substitute-a-shallot-for-an-onion/
Step one explains how much. Hope you love it!
Well, made this tonight and It is very tasty. Sauce did not thicken as I hoped it would, maybe next time I will cook the whipping cream and cheese in the pan like you do for Alfredo before adding it to the rest. I did use one shallot instead of the onion and worked good as my family is not big on onions. Onion lover could use more. Thanks for the help and advice Trina! OH! Forgot to mention, I used CK Mondavi Sauvignon Blanc. Has a mild taste, not achoholicy. And yes, I did “sample” the wine before I added it. 😉 LOL
Lawrence, LOL! Glad you enjoyed the recipe and wine! I’ll have to try that one! Thanks for your review!
Trina… I just finished making this for dinner. I can’t wait for my hubby to get home to try it… it is SOOOO delicious!! 🙂
★★★★★
I’m so glad you liked it! I think your hubby will be very pleased! Thanks for the feedback! 🙂
Omg made this last night it was a huge hit with the family. Absolutely delicious!! Made your garlic bread with it and was was of our favorite dishes by far. Thanks for your great recipes.
So happy to hear how much everyone loved the dish Tonya! This one is defiantly a favorite over here too!
I put 5 stars not sure what happened
★★★★★
I made this dish again for dinner last night — this was the 3rd time I’ve made it in one month. It’s clearly a favorite at our house! 🙂
★★★★★
I had a craving for this type of sauce so I googled rigatoni with sausage cream sauce and this was the first recipe that came up. Made for dinner tonight and nom nom nommy! Lol. Really good. I made a bigger batch so more of everything and I added a dash or two of cinnamon . Sooo good.
Tickety Two, Ohhh a pinch of cinnamon, that sounds lovely!
So this weekend, I made your crock pot pork loin and then this sausage pasta…family raving about both 🙂 Excited to try some of your other recipes!
Love it, So happy everyone enjoyed! 🙂
Making this tomorrow night and thinking of adding fresh spinach but have a question. The amount of pasta is not shown. Is this recipe for a full 1 lb box?
Hi Jennifer, Yes this is for 1 lb. of rigatoni. Can not wait to hear your review, ENJOY!
I found this recipe when I was searching for a meal my daughter liked at an Italian restaurant where we dined. This meal was delicious. I didn’t have white wine on hand, so I substituted 2 Tablespoons of white wine vinegar and chicken broth to make the 1/2 cup liquid. This worked great, but now that I’m going to make this more often, I’ll keep those small white wine bottles on hand. I used a 1/2 lb. of hot and a 1/2 lb. of mild Italian sausage for a little heat.
Cristy, I’m so happy to hear that you enjoyed the sausage rigatoni recipe! Thank you for leaving your review.