Creamy Sausage Mushroom Rigatoni Recipes

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CREAMY SAUSAGE-MUSHROOM RIGATONI



Creamy Sausage-Mushroom Rigatoni image

In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. -Barbara Roozrokh, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons 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, optional

Steps:

  • Cook rigatoni according to package directions., 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, 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 evaporated., Stir in cream; bring to a boil. Reduce heat; 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.

Nutrition Facts : Calories 570 calories, Fat 37g fat (19g saturated fat), Cholesterol 115mg cholesterol, Sodium 529mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein.

SAUSAGE AND MUSHROOM BAKED RIGATONI



Sausage and Mushroom Baked Rigatoni image

Italian sausage and sauteed mushrooms make this three-cheese pasta bake special.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil, plus chopped fresh basil, for serving
3/4 pound sweet Italian sausage, casings removed
1 pound cremini or button mushrooms, sliced
1 pound dried rigatoni
3 cups shredded provolone
1 cup grated pecorino
1 cup fresh ricotta

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the mushrooms to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden brown, about 6 minutes. Add the mushrooms to the bowl with the sausage.
  • Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce and half of the provolone and pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop spoonfuls of the ricotta on top. Top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped basil.

RIGATONI WITH CREAMY MUSHROOM SAUCE



Rigatoni with Creamy Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
Salt and freshly ground black pepper
1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
1/2 cup white wine
1/2 cup vegetable stock
1 cup (8 ounces) mascarpone cheese, at room temperature
1/2 cup grated Parmesan
1/4 cup chopped fresh chives

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking:
  • Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

RIGATONI WITH SAUSAGE AND MUSHROOMS



Rigatoni With Sausage and Mushrooms image

This is what I call a "zipper"recipe. It's a great starting place for beginning cooks and you can "zip" in additional ingredients, take some out and generally make things up. It freezes well for lunches at work or in bulk.

Provided by Shelley P.S.

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil or 2 tablespoons vegetable oil
4 hot Italian sausages or 4 mild Italian sausage
1 onion, finely chopped
2 garlic cloves, finely chopped
1 yellow peppers, chopped (optional) or 1 red pepper (optional)
8 ounces fresh mushrooms, halved or 250 g fresh mushrooms
6 tablespoons dry wine or 6 tablespoons sherry wine
28 ounces tomatoes (chopped or crushed) or 796 ml tomatoes
2 tablespoons dried marjoram
1/2 cup fresh basil, chopped or 2 tablespoons dried basil
1/4 cup black olives, sliced or 1/4 cup green olives
1 teaspoon salt and pepper
500 g rigatoni pasta or 500 g other shaped pasta
2 ounces parmesan cheese, grated (optional)

Steps:

  • In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
  • Start heating the water in which to cook the pasta.
  • In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
  • ** ALTERNATE METHOD**.
  • *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
  • * add the other vegetables and continue****.
  • Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
  • Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
  • Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
  • When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
  • Don't let it boil over.
  • When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
  • Taste it. Add salt and pepper and Parmesan if you wish.
  • When the pasta is just cooked but not soft and gloopy, drain the pasta.
  • Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
  • Serve.

Nutrition Facts : Calories 673.2, Fat 33, SaturatedFat 10.3, Cholesterol 127.2, Sodium 664.4, Carbohydrate 69.3, Fiber 5.5, Sugar 6.7, Protein 25.7

CREAMY SAUSAGE RIGATONI



Creamy Sausage Rigatoni image

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 7

1 lb. rigatoni pasta, uncooked
1 lb. Italian sausage
2 cloves garlic, minced
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1/2 cup loosely packed fresh basil leaves, torn
1/4 cup freshly grated Parmesan cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, remove casings from sausage if necessary; crumble sausage into large skillet sprayed with cooking spray. Cook on medium heat until evenly browned, stirring occasionally. Add garlic, cook and stir 30 sec. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
  • Drain pasta. Add to pasta sauce mixture; mix lightly. Top with basil and Parmesan.

Nutrition Facts : Calories 400, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 65 mg, Sodium 660 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 4 g, Protein 14 g

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS



Baked Rigatoni with Sausage and Mushrooms image

Categories     Mushroom     Pasta     Pork     Bake     Christmas     Casserole/Gratin     Sausage     White Wine     Winter     Family Reunion     Bon Appétit

Yield Makes 25 servings

Number Of Ingredients 15

4 ounces dried porcini mushrooms
4 cups hot water
4 tablespoons olive oil
4 large onions, finely chopped
5 pounds hot Italian sausages, casings removed
4 pounds button mushrooms, sliced
4 teaspoons chopped fresh rosemary
2 cups dry white wine
4 bay leaves
2 14-ounce cans beef broth
4 cups half and half
4 pounds rigatoni
6 cups freshly grated Parmesan cheese
Additional grated Parmesan cheese
Fresh rosemary sprigs (for garnish)

Steps:

  • Rinse porcini mushrooms. Place in medium bowl. Add 4 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid. Chop porcini.
  • Heat 2 tablespoons oil in each of 2 heavy large pots over medium heat. Divide onions between pots; sauté until tender, about 10 minutes. Divide sausage between pots. Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes. Divide button mushrooms and chopped rosemary between pots and stir until mushrooms begin to soften, about 8 minutes. Divide porcini, wine, and bay leaves between pots and boil until almost all liquid evaporates, stirring frequently, about 6 minutes. Divide porcini soaking liquid between pots, leaving sediment behind. Divide beef broth between pots. Boil until sauce is syrupy, stirring occasionally, about 20 minutes. Divide half and half between pots; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before continuing.)
  • Brush four 3 1/2-quart glass or porcelain baking dishes with oil. Cook pasta in 2 large pots of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Divide pasta between sauce in pots; stir to coat. Mix 3 cups cheese into each pot. Season pasta with salt and pepper. Divide among prepared baking dishes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F. Cover dishes with foil. Bake pasta just until hot but not bubbling, about 25 minutes. Sprinkle with additional cheese. Garnish with rosemary sprigs and serve with additional cheese.

RIGATONI WITH SAUSAGE AND WILD MUSHROOMS



Rigatoni With Sausage And Wild Mushrooms image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 ounces dried porcini mushrooms
1 pound Italian sweet sausage, sliced in one-inch pieces
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
3/4 pound fresh wild mushrooms (portobello, chanterelles, shiitake, cremini) or a mixture of wild and cultivated
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon fresh rosemary, oregano or thyme leaves
Coarse salt and fresh ground pepper to taste
Rigatoni
Freshly grated Parmesan cheese

Steps:

  • Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
  • Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
  • Saute the onion and the garlic in the olive oil until soft.
  • Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
  • Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
  • Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.

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From recipes.net


CREAMY SAUSAGE AND MUSHROOM RIGATONI - THE GIRL WHO ATE …
2015-08-01 This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant! the-girl-who-ate-everything.com ... get new recipes via email » Contact; FAQ; Home; About; Recipes. Recipe Index; Browse All Recipes; Top 10 Recipes; Tried and True Recipes ...
From patapop.com


RIGATONI WITH MUSHROOMS, ROSEMARY AND PARMESAN - GIMME …
2016-11-28 Then while that’s coming to a boil and cooking, sauté some onion, garlic and mushrooms, deglaze the pan with some red wine, add in a bunch of tomatoes and fresh rosemary and crushed red pepper flakes, and let the marinara sauce simmer for awhile until all of those good flavors come together. Then season the sauce with salt and pepper, and voila!
From gimmesomeoven.com


CREAMY SAUSAGE MUSHROOM RIGATONI RECIPE - CREATE THE MOST …
All cool recipes and cooking guide for Creamy Sausage Mushroom Rigatoni Recipe are provided here for you to discover and enjoy. Healthy Menu. Giada Healthy Pasta Recipes Healthy Crumble Topping Recipe Healthy Au Gratin Potato Recipe ...
From recipeshappy.com


CREAMY SAUSAGE AND MUSHROOM RIGATONI RECIPE | YUMMLY
May 2, 2019 - Tasted okay, nothing overly special. When the auto-complete results are available, use the up and down arrows to review and Enter to select.
From pinterest.co.uk


CREAMY SAUSAGE MUSHROOM RIGATONI - SETH MCGINN'S CANCOOKER
Directions Add 6 cups of water to the non-stick CanCooker JR or Companion and place on medium heat until steaming, slowly add rigatoni to the CanCooker. Cook on medium heat for 10-15 minutes until rigatoni is fully cooked, or desired tenderness. Drain water with the CanCooker Strainer Lid and set rigatoni aside in bowl.
From cancooker.com


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