Rigatoni with Homemade Sausage Cream Sauce

Rigatoni with Homemade Sausage Cream Sauce


  • 1 pound of Rigatoni

  • 1 pound of bulk sausage (My recipe below)

  • 2 Tbls of butter

  • 1 bunch of long green onions, chopped

  • 2 cloves of garlic, chopped

  • 5 baby portabella mushrooms, sliced

  • 1/4 cup of white wine

  • 1/2 cup of chicken broth

  • 1 cup of heavy whipping cream

  • 1 cup of freshly grated Parmesan cheese

  • 1/4 cup of fresh chopped Italian parsley


  • Sauté the sausage in a separate pan.

  • Drain on a paper towel and set aside.

  • In a large skillet sauté the onions and garlic in the butter for around 2 minutes.

  • Add the mushrooms and sauté for another 2 minutes.

  • Stir in cooked sausage.

  • Deglaze the pan with the white wine.

  • Add the chicken broth and the cream and cook until bubbly.

  • Stir in the Parmesan cheese.

  • In 6 quarts of rapidly boiling water cook the pasta until al dente. About 10 to 15 minutes.

  • Drain the pasta and toss in the cream sauce.

    NOTE: I don’t use salt and pepper in this recipe because there is plenty in the sausage mixture.

    Plate and garnish with parsley.

  • Italian Sausage


  • 1 pound of ground pork

  • 1 Tbls of fennel seed

  • 1 tsp of freshly ground black pepper

  • 1 tsp of salt

  • 1 tsp of sweet paprika

  • 1 tsp of crushed red pepper flakes

  • 1 tsp of dried basil

  • 1 clove of garlic, chopped

  • 1 Tbls chopped fresh parsley

  • 2 Tbls of red wine


  • Mix all the ingredients together thoroughly by hand.


Leave a Reply


Your email address will not be published. Required fields are marked *