I tried this
recipe from Country Living tonight...Darren said it was
really good. But that's because it contains a trifecta of no-fail ingredients: garlic, heavy cream and white wine. Definitely not for dieters, but so yummy! I probably wouldn't recommend this for weeknights, because it did take nearly an hour to make. But I'd definitely make this again--maybe with chicken breasts next time!
Rigatoni with Sausage, Peas, and Mushrooms
Ingredients
1 1/4 pounds sweet italian sausage
salt and freshly ground pepper
12 ounces rigatoni
12 large white mushrooms, sliced
1/2 cup dry white wine
1 whole garlic clove
1 sprigs fresh thyme
1 1/2 cups fresh or frozen peas
1 cup heavy cream
2 tablespoons unsalted butter
Directions
- In a large skillet over medium heat, simmer sausage and 1¼ cups water, turning sausage occasionally, for 10 minutes. Transfer sausage to a cutting board and slice into 1/4-inch-thick coins. Discard water. In same skillet over medium-high heat, brown sausage, 3 to 4 minutes per side; transfer to a plate. Set aside sausage and skillet with fat.
- Meanwhile, bring a large pot of salted water to a boil and cook rigatoni following package instructions. Drain, reserving ⅓ cup pasta water. Set both aside.
- In same skillet with reserved fat, cook mushrooms over medium-high heat until golden brown, about 8 minutes. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add garlic, thyme sprig, and reserved sausage to pan and stir. Add reserved pasta water and peas; simmer for 5 minutes. Stir in heavy cream and simmer until mixture thickens, 6 to 8 minutes. Remove thyme sprig and garlic. Stir in butter and ½ teaspoon each salt and pepper.
- Add reserved rigatoni to skillet. Stir to coat with cream sauce and heat through, 2 to 3 minutes. Garnish with thyme leaves.
