Rigatoni With Sausage And Wild Mushrooms 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.

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.

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

RIGATONI WITH SPICY SAUSAGE AND CRISPY MUSHROOMS



Rigatoni with Spicy Sausage and Crispy Mushrooms image

Rigatoni smothered in a spicy sausage tomato sauce and topped with oven-crisped mushrooms.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 pound button mushrooms, sliced 1/4-inch thick
4 tablespoons extra-virgin olive oil
1 teaspoon chopped fresh rosemary, plus 1 small sprig
12 ounces sweet or spicy Italian sausage (about 4 links), casings removed
2 garlic cloves, thinly sliced
3 1/2 cups marinara
1 pound rigatoni
[For Serving:] Grated Gruyere, Parmesan or pecorino

Steps:

  • Preheat oven to 375 degrees F and bring a large pot of salted water to a boil.
  • Toss the mushrooms with 1 tablespoon of the oil, the chopped rosemary, 1 teaspoon salt and a few grinds of pepper. Arrange on a baking sheet in one layer and roast, stirring occasionally, until mostly dry and crisp in places, 40 to 50 minutes.
  • Meanwhile, heat the remaining tablespoon oil in a medium saucepan over medium-high heat. Add the sausage and garlic and cook, breaking up the clumps with a wooden spoon, until brown, about 6 minutes. Add the marinara, the rosemary sprig, and 1 cup water and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until slightly thick, about 15 minutes. Season with salt and pepper.
  • Add the pasta to the boiling water and cook according to package directions. Drain and transfer to a large serving bowl and toss with the sausage sauce. Serve topped with the mushrooms and grated cheese.

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 RED PEPPERS, WILD MUSHROOMS, AND FONTINA



Rigatoni with Red Peppers, Wild Mushrooms, and Fontina image

Categories     Mushroom     Pasta     Pepper     Sauté     Vegetarian     Quick & Easy     Bell Pepper     Fall     Fontina     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 large red onions, halved lengthwise, cut crosswise into 1/3-inch-thick slices (about 6 cups)
1 pound assorted wild mushrooms (such as small portobello, oyster, chanterelle, and stemmed shiitake), cut into 1/3-inch-thick slices (about 10 cups)
2 large red bell peppers, cut lengthwise into 1/3-inch-thick strips (about 4 cups)
1 pound rigatoni
3 teaspoons marjoram, divided
1 1/2 cups grated Fontina cheese (about 6 ounces), divided

Steps:

  • Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
  • Add reserved pasta cooking liquid and 2 teaspoons marjoram to skillet and stir, scraping up browned bits. Add drained pasta to sauce and toss to coat. Add 1 cup cheese; stir until melted. Transfer pasta to large bowl; sprinkle with remaining 1/2 cup cheese and 1 teaspoon marjoram.

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.

BAKED RIGATONI WITH SAUSAGE AND MUSHROOMS



Baked Rigatoni With Sausage and Mushrooms image

Make and share this Baked Rigatoni With Sausage and Mushrooms recipe from Food.com.

Provided by Phil Franco

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

2 ounces dried porcini mushrooms
1 cup hot water
1 tablespoon extra virgin olive oil
1 large onion, finely chopped
1 1/2 lbs hot Italian sausages, casings removed
1 lb button mushroom, sliced
1 teaspoon chopped fresh rosemary
1/2 cup dry white wine
1 bay leaf
1 cup beef broth
1 cup half-and-half
1 lb rigatoni pasta
1 1/2 cups freshly grated parmigiano (plus some additional)
fresh rosemary sprig (for garnish)

Steps:

  • Rinse porcini mushrooms.
  • Place in medium bowl.
  • Add 1 cups hot water, cover, and let stand until softened, about 20 minutes. Drain, reserving soaking liquid.
  • Chop porcini mushrooms.
  • Heat 1/2 tablespoons olive oil in a large pot over medium heat.
  • Saute onion until tender, about 10 minutes.
  • Add sausage to the pot.
  • Increase heat to high and cook until no longer pink, breaking up into small pieces with back of fork, about 12 minutes.
  • Add button mushrooms and chopped rosemary to the pot and stir until mushrooms begin to soften, about 8 minutes.
  • Add porcini, wine, and bay leaf to the pot and boil until almost all liquid evaporates, stirring frequently, about 6 minutes.
  • Add porcini soaking liquid to the pot, leaving sediment behind.
  • Add beef broth to the pot.
  • Boil until sauce is syrupy, stirring occasionally, about 20 minutes.
  • Add half and half to the pot; boil until thickened slightly, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cool slightly, then cover and chill. Re-warm before continuing.)
  • Brush a 3 and 1/2-quart glass or porcelain baking dishes with olive oil.
  • Cook pasta in a large pot of boiling salted water until 'al dente', stirring occasionally. Drain.
  • Add pasta to the sauce in pot; stir to coat.
  • Mix 1 cup cheese into the pot.
  • Season pasta with salt and pepper.
  • Place in prepared baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
  • Preheat oven to 375°F
  • Cover dish 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. Makes 6 servings.
  • That's it!

Nutrition Facts : Calories 826.1, Fat 46, SaturatedFat 16.9, Cholesterol 164.6, Sodium 865.8, Carbohydrate 69.1, Fiber 4.8, Sugar 4.5, Protein 31.6

EASY ITALIAN SAUSAGE AND RIGATONI



Easy Italian Sausage and Rigatoni image

An easy-to-make weeknight dinner with minimal cooking. Just throw everything together and let your oven do the rest.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 12

1 (8 ounce) package rigatoni pasta
1 pound bulk Italian sausage
¼ cup diced onion
4 cups spaghetti sauce
2 cups cottage cheese
2 cups mozzarella cheese, divided
¼ cup freshly grated Parmesan cheese
2 large eggs, beaten
1 tablespoon dried parsley
½ teaspoon Italian seasoning
½ teaspoon dried basil
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Cook sausage and onion in a large skillet until meat is no longer pink and onions are translucent, 5 to 7 minutes.
  • Combine spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, Parmesan cheese, eggs, parsley, Italian seasoning, basil, salt, and pepper in a large bowl. Add sausage and onion mixture; stir until well combined. Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover.
  • Bake in the preheated oven for 45 minutes. Remove from the oven, top with remaining mozzarella, and bake, uncovered, until cheese is melted, about 15 minutes.

Nutrition Facts : Calories 673.3 calories, Carbohydrate 56.5 g, Cholesterol 133.4 mg, Fat 31.6 g, Fiber 5.9 g, Protein 39.9 g, SaturatedFat 13.4 g, Sodium 1953.3 mg, Sugar 17.5 g

RIGATONI WITH MARINARA SAUCE, SAUSAGE, MUSHROOMS AND PEPPERS



Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers image

Provided by Barbara Kafka

Categories     dinner, pastas, main course

Time 35m

Yield 20 servings

Number Of Ingredients 15

2 cups parsley leaves
8 cloves garlic, peeled and smashed
1/2 cup olive oil
2 28-ounce cans crushed tomatoes
1 1/2 teaspoons oregano
1 teaspoon thyme
2 tablespoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot red-pepper flakes
5 pounds sweet Italian sausage in casing, cut into 1-inch lengths
2 tablespoons kosher salt
2 bay leaves
4 pounds rigatoni
3/4 pound mushrooms, cut into 1/4-inch slices through the stem (4 cups)
2 1/2 pounds bell peppers (about 6 peppers in assorted colors), cut into 2-inch chunks

Steps:

  • Make the marinara sauce ahead of time. Place the parsley and garlic in the work bowl of a food processor and process until finely chopped.
  • Heat the oil in a large saucepan over low heat. Add the parsley and garlic and cook until the garlic is soft, about seven minutes. Add the tomatoes and spices. Bring to a boil, lower the heat and simmer for five minutes. Remove from the heat and reserve.
  • Place the sausage in a large, deep saute pan - in batches if necessary - and cook until well browned. As the sausages are done, place on paper toweling to drain. Reserve the sausages, and the saute pan with its fat.
  • To assemble, bring one very large pot or two large pots of water to a boil for the pasta. Add the salt and bay leaves.
  • Return the saute pan to the stove and heat the fat over high heat. Add the mushrooms. Cook, stirring, until the mushrooms are browned. Add the peppers and cook for five minutes, stirring well and scraping the brown bits from the bottom of the pan.
  • Cook the pasta with the boiling water until just done, but not mushy.
  • Stir the mushrooms, peppers and reserved sausage into the marinara sauce. Heat through.
  • Drain the pasta and toss with the sauce.

Nutrition Facts : @context http, Calories 598, UnsaturatedFat 10 grams, Carbohydrate 80 grams, Fat 17 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 5 grams, Sodium 860 milligrams, Sugar 8 grams

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From williams-sonoma.ca


SWEET SAUSAGE AND MUSHROOM RIGATONI - SPRINKLES & SEA SALT
2020-05-07 Heat a large skillet over medium-high heat. Add the sausage, using a wooden spoon break the sausage apart. Brown for 4-5 minutes. Add the garlic and salt, mix. Add the mushrooms. *Depending on how much grease your sausage renders you may need to add up to 2 tbsp olive oil if the mixture is too dry.
From sprinklesandseasalt.com


SAUSAGE AND MUSHROOM RIGATONI - HALEY NICOLE FIT
Instructions. Start by bringing a large pot of salted water to boil, cook the rigatoni al dente, and drain. Finely chop the mushrooms and onion. I like to use my veggie chopper, linked here. Add the oil and garlic into a large saucepan, cook until fragrant then saute the chopped veggies, cook through and remove from the pan.
From haleynicolefit.com


CREAMY SAUSAGE MUSHROOM RIGATONI | THE RECIPE CRITIC
2018-07-16 Add heavy whipping cream to mushroom mixture, stir well, and allow to come to a boil. Reduce heat until mixture is at a gentle simmer and allow to cook uncovered until slightly thickened, about 10 minutes. Add cooked sausage back into the cream sauce and stir to combine. Add salt and pepper, to taste.
From therecipecritic.com


CREAMY SAUSAGE MUSHROOM PASTA - HOMEMADE IN THE KITCHEN
2019-10-03 Once boiling, add a big. handful of salt then add rigatoni. Cook as directed on the package until al dente, about 12-13 minutes. Drain into colander. Meanwhile, make the sauce: In a large skillet over medium heat, heat the oil until hot. Add the sausage and cook until brown and no longer pink, about 8-10 minutes.
From chocolatemoosey.com


CREAMY MUSHROOM SAUSAGE RIGATONI - JAR OF LEMONS
2020-06-03 Melt the butter over medium-high heat. Add in the almond flour and whisk until a paste is formed. Add in the milk, garlic powder, and salt/pepper. Bring to a simmer and whisk continuously until the creamy sauce begins to thicken (about 7-10 minutes). Remove from heat and add the rigatoni, mushrooms, and sausage back into the pan.
From jaroflemons.com


RIGATONI WITH MUSHROOMS, ROSEMARY AND PARMESAN - GIMME …
2016-11-28 5 garlic cloves, peeled and minced. 1 pound (16 ounces) baby bella mushrooms, sliced. 2/3 cup red wine. 1 (28-ounce) can crushed tomatoes. 3 large sprigs fresh rosemary. pinch of crushed red pepper. Kosher salt and freshly-ground black pepper. grated Parmesan cheese, for topping. optional garnish: chopped fresh Italian parsley or basil.
From gimmesomeoven.com


20-MINUTE SAUSAGE RIGATONI RECIPE - COOK WITH CAMPBELLS CANADA
Directions. Cook rigatoni according to package directions, omitting salt. Drain and keep warm. Meanwhile, heat broiler to high. Heat large, ovenproof skillet over medium-high heat. Cook sausage, breaking up with spoon until browned, about 8 minutes; drain off fat. Add garlic and oregano; cook, stirring, for 30 seconds.
From cookwithcampbells.ca


RECIPE DETAIL PAGE | LCBO
3 Heat 2 tbsp (30 mL) oil in a large skillet over medium-high heat. Add garlic, onion and sausage meat, breaking up meat as it cooks, and sauté for 3 to 4 minutes or until sausage meat loses its pinkness. Add mushrooms and zucchini and sauté for 2 minutes or until mushrooms are slightly limp. Add wine and bring to a boil. Stir in tomatoes ...
From lcbo.com


RIGATONI WITH ITALIAN SAUSAGE & MUSHROOMS – ORACIBO
2013-02-19 Warm a large pasta serving bowl in a 180 F. oven. Melt butter in a heavy, large skillet over medium heat. Add onion & cook until beginning to soften, stirring occasionally, about 5 minutes. Add sausage, increase heat to high & cook just until no longer pink, breaking up lumps with a fork, about 6 minutes. Add fresh mushrooms & dried rosemary ...
From oracibo.com


RIGATONI WITH MUSHROOMS AND VEGAN SAUSAGE - PRODUCE ON PARADE
2019-02-14 Cook according to package until al dente, about 9 minutes. Drain and set aside. In a large rimmed frying pan, heat the oil over medium heat. Saute the onion and garlic for about 3 minutes then add the sausage, breaking it into bite size pieces with a wooden spatula. Add the mushrooms; saute an additional 5-8 minutes, until the mushrooms have ...
From produceonparade.com


CREAMY SAUSAGE MUSHROOM RIGATONI RECIPE - RECIPES.NET
2022-03-23 Add rigatoni and cook to desired doneness. Drain and set aside. Meanwhile, in a large heavy-bottom skillet or dutch oven over medium-high heat, cook the ground pork, paprika, fennel, kosher salt, and red pepper flakes for about 5 to 8 minutes, until sausage is browned and crumbly. Remove from pan and set on paper towel lined plate.
From recipes.net


RIGATONI WITH SAUSAGE AND BROCCOLI - THERESCIPES.INFO
How to make Rigatoni with Broccoli: This REALLY is the easiest pasta recipe. The important part is to reserve some pasta water and make sure you add plenty of parmesan cheese. Step 1 PREP. Cut the broccoli into bite sized florets, trimming the stems off. Mince the garlic. Grate the cheese into a measuring cup. Step 2 Brown the sausage.
From therecipes.info


10 BEST RIGATONI RECIPES - INSANELY GOOD
2022-06-04 5. Artichoke and Pea Rigatoni Pasta. If you just don’t have 1 or 2 hours to cook dinner, try this 30-minute pasta instead. It’s light and zesty and – aside from the carb count – relatively healthy for you, too! There’s no meat, just artichokes, olives, pasta, and peas, but even so, it’s surprisingly filling.
From insanelygoodrecipes.com


MEZZI RIGATONI WITH A WILD MUSHROOM CREAM SAUCE - SPOON FORK …
2013-04-08 Drain into a colander and toss with a dash of olive oil. Set aside. Place a large skillet over medium-high heat and sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes (if the mixture gets too dry add an additional tablespoon of water). Season with salt and pepper.
From spoonforkbacon.com


CREAMY SAUSAGE AND MUSHROOM RIGATONI - THE GIRL WHO ATE …
2015-08-01 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, garlic, salt and pepper; cook, covered, 4 ...
From the-girl-who-ate-everything.com


RIGATONI MEZZI WITH ITALIAN SAUSAGE - THERESCIPES.INFO
Mezzi Rigatoni with Sausage & Peppers - Cooking with Nonna top www.cookingwithnonna.com. Directions Put a large sauté pan over a medium-high flame and heat 2 tablespoons of the oil. Add the sausage to the pan and sauté while breaking it up with a wooden spoon. Cook until completely browned, about 5-7 minutes. Remove the meat from the pan ...
From therecipes.info


CREAMY SAUSAGE MUSHROOM RIGATONI - SETH MCGINN'S 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. In the CanCooker, cook Italian-sausage over medium low heat 6-8 minutes, break into crumbles. When sausage is fully cooked; add butter, mushrooms, garlic & CanCooker Original ...
From cancooker.com


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