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Sausage Rigatoni with Cream Sauce

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5 from 3 reviews


  • 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


  1. 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)
  2. Start boiling water for the rigatoni
  3. Heat oil in large frying pan over low heat
  4. Add onion and press the garlic into the pan and cook until the onion is tender
  5. Add sausage and mushroom lightly salt and pepper the mixture and cook until sausage is cooked through
  6. Stir in the wine and bring to a boil
  7. While the sauce is cooking add the rigatoni to salted boiling water and cook till al dente, drain and return to pot
  8. In a medium bowl whisk together cream, eggs,1/2 cup parmesan, parsley, salt and pepper to taste
  9. Add together the sausage mixture to the rigatoni
  10. Add the cream sauce and mix until incorporated
  11. Serve and top with extra freshly grated parmesan cheese
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Main Dish


  • 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