Rigatoni with Sausage, Mushroom and Marsala Cream Sauce

November  2, 2017
Photo by Michelle Swift
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)
In This Recipe
  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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