Ingredients
- 1 lb Italian pork sausages mild or spicy
- 1 cup diced onion white or yellow
- 1 cup diced mushrooms
- 1 tbsp freshly minced garlic or as much as your heart desires
- 6 oz tomato paste
- ½ cup dry white wine or chicken stock
- 1 cup chicken stock
- 1 tbsp Italian Seasoning
- ½ tsp crushed chilli red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup freshly grated parmesan plus extra to serve
- Salt and pepper to taste
- 1 lb (16oz) Rigatoni
Instructions
Cook the pasta:
- Begin by cooking the Rigatoni in a large pot of salted boiling water according to package directions. Drain and set aside.
Make the sauce:
- In a large dutch oven or skillet over medium heat, cook the Italian sausage, breaking it into small crumbles, until browned and cooked through (about 6-8 minutes). Remove the sausage from the pan and set aside.
- In the same skillet, add the diced onions and mushrooms. Sauté over medium heat for about 3-4 minutes, until the onions are translucent and the mushrooms are soft. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes to deepen its flavor.
- Pour in the white wine (or chicken stock) and stir, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2-3 minutes to reduce slightly.
- Add the chicken stock, cooked sausage, Italian seasoning, and crushed red pepper flakes (if using). Stir well and let the mixture simmer for about 5 minutes to meld the flavors together.
- Reduce the heat to low, then stir in the heavy cream and grated Parmesan. Let the sauce simmer gently for another 2-3 minutes until it thickens. Taste and season with salt and pepper as needed.
Finish and serve:
- Add the cooked Rigatoni to the skillet, tossing to coat the pasta evenly with the sauce.
- Serve immediately, topped with extra grated Parmesan cheese.
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