Rigatoni in Sugo di Pomodoro e Panna con Salsiccia

Rigatoni in Sugo di Pomodoro e Panna con Salsiccia
Preparation time: 15 minutes Cooking time: 25-30 minutes Serves: 4


Rigatoni pasta with Italian sausage, tomato cream sauce, and herbs


  • 1 lb. dry Rigatoni pasta
  • 1 cup heavy whipping cream
  • 1 lb sweet Italian sausage, cut into bite-sized pieces, about 1 Tablespoon each.
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion, finely chopped
  • 1 large ripe tomato, seeded and chopped
  • 8 oz. cleaned Bella mushrooms, sliced
  • 1 cup dry Marsala wine
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 3 Tablespoons chopped Italian parsley
  • 10 leaves fresh basil, torn into small pieces
  • Salt
  • Pepper


  1. Boil the Rigatoni pasta in well-salted water for 10 minutes, or until al dente. (Just cooked, not too soft). Drain, cover with lid, and set aside.
  2. Heat the butter and olive oil in a large pan. Add the minced garlic and stir for 5 seconds. Then, add the chopped onion and sautee for about 10 seconds, or until onion is slightly translucent and tender.
  3. Add the Italian sausage and cook until only slightly browned.
  4. Add the mushrooms and pour in the wine, and continue stirring the sausage until most of the liquid has evaporated. Continue cooking the sausage until fully cooked.
  5. Pour the cream into the sausage pan and simmer for 1 minute.
  6. Add the tomato, parsley, basil, and parmigiano reggiano cheese. Add a bit of salt and pepper to taste.
  7. Toss in the Rigatoni pasta. Add more salt and pepper if necessary, and serve immediately.

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