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Rigatoni with Sausage, Peas, and Mushrooms
When it comes to pasta with cream sauce, you can't beat the trifecta of mushrooms, sausage, and peas. Even better? Lightening things up with a little white wine and thyme.
👥 6 Servings👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●cutting board
- ●pot
- ●pan
📝 Preparation Steps
1
In a large skillet over medium heat, simmer sausage and 1¼ cups water, turning sausage occasionally, for ⏱️ 10 minutes. Transfer sausage to a cutting board and slice into 1/4-inch-thick coins. Discard water. In same skillet over medium-high heat, brown sausage, 3 to ⏱️ 4 minutes per side; transfer to a plate. Set aside sausage and skillet with fat.
2
Meanwhile, bring a large pot of salted water to a boil and cook rigatoni following package instructions. Drain, reserving ⅓ cup pasta water. Set both aside.
3
In same skillet with reserved fat, cook mushrooms over medium-high heat until golden brown, about ⏱️ 8 minutes. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add garlic, thyme sprig, and reserved sausage to pan and stir. Add reserved pasta water and peas; simmer for ⏱️ 5 minutes. Stir in heavy cream and simmer until mixture thickens, 6 to ⏱️ 8 minutes. Remove thyme sprig and garlic. Stir in butter and ½ teaspoon each salt and pepper.
4
Add reserved rigatoni to skillet. Stir to coat with cream sauce and heat through, 2 to ⏱️ 3 minutes. Garnish with thyme leaves.
Thyme leaves
Nutrition Facts
calories
572 calories
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