Creamy Sausage Mushroom Rigatoni

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Creamy Sausage Mushroom Rigatoni is a simple Italian pasta recipe that makes for an easy and delicious dinner in less than 30 minutes! This meal is is pure comfort food that the entire family will love.

Creamy Sausage Mushroom Rigatoni

Hello! My name is Krissy and I’m thrilled to be able to share this crazy delicious recipe with you! I blog over at Self Proclaimed Foodie and Ten Acre Baker, but hope to make more tasty recipes to share with you.

The secret to perfectly cooked pasta:

Throughout the years, I’ve learned of a few simple tips to get the best tasting pasta. First, you want to make sure you use plenty of water. Not enough water will leave you pasta tasting too starchy. A good rule of thumb is to ensure you have the water level an inch or two above the level of your pasta. Salt is a key component when cooking pasta. It is much better to salt the water and infuse it into the pasta during the cooking process, rather than to overly salt later. I will typically add about a tablespoon of kosher salt per pound of pasta. Finally, you must keep the water boiling. As soon as the pasta is added to the water, the boil will subside but it will quickly come back. You want to maintain the most vigorous boil possible without having it spill over the edge of the pot.

Variations of Creamy Sausage Mushroom Rigatoni:

Rigatoni is a favorite pasta of mine because of it’s ability to hold the sauce inside the tube, but this Creamy Sausage Mushroom Rigatoni recipe can really be made with any type of pasta. Homemade pasta would be ideal, but don’t be afraid to use any kind of pasta you already have in your pantry. No need for an extra trip to the store! Add some green! Raw spinach added to the sauce when the sausage is added back in would be a great variation on this recipe. Not only will it add more fiber and vitamins, but that vibrant green spinach will wilt down to add just the right amount of flavor and color. This meal could easily transform into a Keto meal if you swap the rigatoni pasta for some zucchini zoodles. Instead of pork and all of the Italian sausage seasonings, you can easily use ground beef to turn this meal into something more reminiscent of a beef stroganoff. If you don’t have heavy cream, you could use half and half, whole milk, or even lowfat milk. Because the heavy cream thickens on its own as it cooks, you may need to make a roux out of butter and flour before adding the half and half or milk if you want it to thicken, though.

What to serve with Creamy Sausage Mushroom Rigatoni:

I’m a big fan of serving a fresh green salad with pretty much every dinner recipe. Especially when serving a decadent pasta meal like this one. I’ll never argue with a side of garlic bread or cheesy bread either!

Looking for more creamy pasta dishes?

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Comment * Name * Email * Website