Creamy Sausage Mushroom Rigatoni Recipe

5 from 8 votes

Creamy Sausage Mushroom Rigatoni is a simple Italian pasta recipe that makes for an easy and delicious dinner in less than 30 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings: servings

Bring large pot of heavily salted water to a boil over high heat. Add 16 ounces rigatoni and cook to desired doneness (I prefer slightly al dente). Drain and set aside.
Meanwhile, in large heavy bottom skillet or Dutch oven over medium high heat, cook 1 pound ground pork, 1 tablespoon smoked paprika, 1/2 teaspoon fennel seed, 1/2 teaspoon kosher salt, and 1/8 teaspoon red pepper flakes until sausage is browned and crumbly. This should take about 5-8 minutes. Remove from pan and set on paper towel lined plate.
In same pan, melt 1 tablespoon butter. Add 16 ounces mushrooms (sliced) and 1 large shallot (diced). Continue cooking over high heat, stirring only occasionally, so that you get a nice brown sear. When mushrooms and shallot are just about done, add 2 cloves garlic (minced), stir, and cook for another minute.
Add 2 cups 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.
To serve, ladle mushroom sausage cream sauce over cooked rigatoni and garnish with aged parmesan and fresh basil ribbons.