Rigatoni with Sausage, Mushroom and Marsala Cream Sauce

By Michelle Swift
November 2, 2017
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Author Notes: Simple is good right? This pasta recipe is one of those special meals that's easy to pull together on a weeknight for the fam or to impress at a dinner party. It's both rustic and classy, and can simply serve two or a big crowd with gusto! Robust sausages and mushrooms envelop in a butter cream sauce and a hearty splash of Marsala marries the flavors together.Michelle Swift

Serves: 4-6

  • 1/2 pound sausage (3 links of Kostas Wine Sausages), casings removed and meat crumbled
  • 8 ounces King, cremini, or white mushrooms, sliced
  • 1 1/2 tablespoons onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • a few sprigs fresh thyme
  • a pinches of crushed red pepper (optional)
  • 2/3 cup heavy whipping cream
  • hefty splashes of Marsala (about 1/4 cup)
  • freshly grated parmigiano-reggiano
  • fresh parsley, chopped
  • freshly ground black pepper and salt, to taste
  • 1 pound pasta (rigatoni, penne, fusilli or any pasta that has a twist or groove for the sauce to cling to)
  1. Bring a large pot of water to boil on the stove. Once boiling, add a palm-full of coarse sea salt and the pasta, cook until al dente.
  2. While the pasta is cooking, put the butter and extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and fragrant. Add the crumbled sausage, thyme and a pinch of crushed red pepper, and cook for 10 minutes. Add some freshly ground black pepper to taste (this pasta is great with fresh black pepper,) then add a hefty splash of Marsala and cook off the wine for about 1 minute. Next, add the cream and cook until the cream has thickened, giving the sauce a stir now and then.
  3. When the pasta is cooked, drain and toss with the sauce and serve with chopped parsley and freshly grated Parmesan -– and don't be shy, the grated cheese is lovely with this cream sauce.

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