Wednesday, April 18, 2012

Rigatoni with Sausage, Peas, and Mushrooms

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


  • 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
    1. 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.
    2. 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.
    3. 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.
    4. Add reserved rigatoni to skillet. Stir to coat with cream sauce and heat through, 2 to 3 minutes. Garnish with thyme leaves.
    image and recipe via Country Living

    1 comment:

    1. Looks delicious. I'll try this recipe.