One-Pan Sausage and Mushroom Rigatoni
- 15 g dried porcini mushrooms
- 2 tbsp Tenuta's California Extra Virgin Olive Oil
- 1 lb bulk Italian sausage from our meat counter, or links with casings removed
- 12 oz portobello mushrooms, sliced
- 1 medium yellow onion, diced
- 3 garlic cloves, thinly sliced
- 2 tbsp tomato paste
- ½ cup dry white wine
- 1 lb imported rigatoni
- 3 cups chicken stock, warm
- ½ tsp kosher salt
- ½ tsp black pepper, freshly ground
- ¼ tsp crushed red pepper
- 1 tsp fresh rosemary, chopped
- ½ cup heavy cream
- 1 cup Parmigiano Reggiano, finely grated
Indicates item can be purchased at Tenuta’s.
Directions:
- Soak the porcini: Cover the dried porcini with 1 cup of very hot water and let them sit. Keep the soaking liquid, since you’ll use it later to flavor the pasta.
- Brown the sausage: Heat the olive oil in a 12-inch straight-sided skillet over medium-high heat. Add the sausage and break it into rough chunks. Leave it alone until the bottom is deeply browned, then stir and finish cooking.
- Cook the mushrooms: Add the sliced portobellos and spread them out in the pan. Let them release their water and keep cooking until the edges turn golden brown. Lift the porcini from their soaking liquid, chop them, and add them to the pan.
- Build the base: Add the onion and garlic. Cook until the onion softens, then stir in the tomato paste and let it darken against the pan.
- Deglaze the pan: Pour in the white wine and scrape up everything stuck to the bottom of the skillet. Cook until the raw wine smell is gone.
- Cook the pasta in the pan: Add the rigatoni and stir to coat. Pour in the warm stock and the reserved porcini liquid, leaving any grit behind in the bottom of the bowl. Season with salt, black pepper, crushed red pepper, and rosemary, then bring to a strong simmer and stir every couple of minutes, keeping the pasta mostly submerged. Add a splash more stock or water if the pan goes dry before the pasta is done.
- Finish and serve: Take the pan off the heat and stir in the cream and Parmigiano Reggiano until the sauce turns glossy and clings to the pasta. Let it rest for a few minutes before serving, as it thickens while it sits.
Serves 4 to 6.
Pro Tip: Don’t stir the sausage too early, and pull the pasta a minute before it’s fully cooked. It keeps absorbing sauce off the heat, so it’ll be just right by the time it hits the table.
From our famiglia to yours, this one-pan dinner is all about rich flavor, easy cleanup, and more time around the table together.
Watch here to see how easy it is to make this hearty one-pan rigatoni, packed with Italian sausage and mushrooms and ready in about 45 minutes.
Share this Recipe:
More Family Recipes
There’s no better time than now to start cooking up some memorable meals with the help of our family recipe. Our recipes are simple and delicious, and will surely delight your friends and family. So what are you waiting for? Start cooking today!
Weekly Specials
