Creamy Sausage and Mushroom Rigatoni is a restaurant-quality meal that is easy to make and prepared with everyday ingredients. This is comfort food at its finest — rigatoni pasta tossed in a creamy Italian-seasoned sausage and mushrooms sauce.

Craving more delicious pasta? For a hearty tomato-based option, explore our classic Sausage Rigatoni. Or, if you love creamy textures, our Creamy Sausage Pasta is another fan-favorite that will surely delight your taste buds.

Creamy Sausage and Mushroom Rigatoni: Your Ultimate Comfort Food Dinner

As the crisp autumn air gives way to the chill of winter, there’s nothing quite like gathering around a table with a warm, comforting meal. While our collection of soup recipes always hits the spot, hearty pasta dishes truly define comfort food in our household. This particular Creamy Sausage and Mushroom Rigatoni recipe is the epitome of indulgent, satisfying cuisine – rich, filling, and incredibly flavorful. It’s the kind of dish that warms you from the inside out, making it perfect for cozy evenings and family gatherings alike.

Why This Creamy Rigatoni Recipe Will Become Your New Favorite

What makes this Creamy Sausage and Mushroom Rigatoni so special? It’s all in the sauce, which boasts an incredible depth of flavor developed through simple, yet strategic, cooking techniques. We begin by gently caramelizing onions, coaxing out their natural sweetness to form a delicious base. Next, Italian sausage is browned with these aromatic onions, infusing every bite with savory, seasoned goodness. The final layer of flavor comes from sautéed mushrooms, which develop a wonderfully meaty texture and umami richness when cooked properly.

To these flavorful components, we introduce a luxurious cream base, expertly seasoned to tie everything together. Tossed with perfectly al dente rigatoni pasta, a generous sprinkle of freshly grated Parmesan cheese, and a hint of fresh herbs, this dish transforms into a gourmet experience that belies its simple preparation. It’s a meal that feels both special and effortless, making it ideal for busy weeknights or relaxed weekend dinners.

Essential Ingredients for Creamy Sausage and Mushroom Rigatoni

Crafting the perfect Creamy Sausage and Mushroom Rigatoni begins with selecting high-quality ingredients. Here are a few key components worth highlighting to ensure your dish is as delicious as possible:

• Mushrooms: While any mushroom variety will work, we particularly love using baby bella (cremini) mushrooms for their rich, earthy flavor and firm texture. For ultimate convenience and to save prep time, look for pre-sliced mushrooms in your local grocery store. They’ll absorb the creamy sauce beautifully and add a fantastic dimension to the dish.
• Parmesan Cheese: This is a crucial flavor enhancer. Always opt for a block or wedge of high-quality Parmesan cheese and grate it fresh. Avoid pre-grated or canned varieties, as they often contain anti-caking agents that can alter the sauce’s texture and tend to be overly salty, potentially overpowering the delicate flavors of the dish. Find a quality Parmesan wedge here.
• Low-Sodium Chicken Broth: Given that the dish already contains salt from the sausage, pasta water, and Parmesan cheese, using low-sodium chicken broth allows you to control the overall saltiness more precisely. This ensures a balanced flavor profile without being overly salty.
• Italian-Style Ground Sausage: The star protein of this dish! You can choose between mild or spicy Italian sausage based on your preference. Both varieties lend a fantastic, aromatic flavor. If you’re using Italian sausages with casings, remember to remove the casings before browning the meat for a smoother texture in your sauce. Grab some Italian sausage for your recipe.
• Dijon Mustard: A secret ingredient that adds a subtle tanginess and depth, beautifully balancing the richness of the creamy sauce. If Dijon isn’t to your taste, feel free to omit it – the dish will still be delicious. However, we highly recommend trying it for that extra layer of complexity.
• Heavy Cream: This ingredient is non-negotiable for achieving the desired luxurious, thick, and velvety sauce texture. We do not recommend substituting heavy cream with lighter alternatives like milk or half-and-half, as they lack the fat content necessary to create that signature richness and consistency.
• Rigatoni Pasta: The namesake of the dish! Rigatoni’s large, tubular shape and ridged exterior are perfect for catching and holding onto the creamy sauce, ensuring every bite is packed with flavor.

Expert Tips for Perfect Creamy Sausage and Mushroom Rigatoni

Achieving restaurant-quality results at home is easier than you think with these expert tips:

• Generously Salt the Pasta Water: This is a fundamental step for flavorful pasta. Salting the water adequately (it should taste like the ocean) seasons the pasta from the inside out as it cooks. Without this, even the most delicious sauce can’t fully compensate for bland pasta.
• Always Reserve Pasta Water: It’s a common oversight to drain all the pasta water immediately. Before you drain your rigatoni, scoop out at least a mugful (about 1 cup) of the starchy cooking liquid. This “liquid gold” is invaluable for thinning the sauce if it becomes too thick, helping it cling beautifully to the pasta, and adding an extra layer of creaminess and flavor.
• Undercook the Pasta Slightly: For truly perfect pasta, cook it one minute less than the package directions suggest. The rigatoni will finish cooking in the hot sauce, absorbing its flavors and achieving that ideal al dente texture – firm to the bite, not mushy. This prevents overcooked, soft pasta.
• Building Flavor in Layers: Don’t rush the caramelization of the onions or the browning of the sausage and mushrooms. Each step contributes significantly to the overall depth of flavor in the sauce. Patience here pays off immensely.
• Taste and Adjust Seasoning: Always taste your sauce before serving and adjust salt, pepper, or other seasonings as needed. Different brands of sausage and broth can vary in their salt content, so a final adjustment ensures your dish is perfectly seasoned.

Exciting Variations for Your Creamy Rigatoni

This Creamy Sausage and Mushroom Rigatoni recipe is wonderfully versatile. Feel free to customize it to your liking with these delicious variations:

• Amp Up the Heat: For those who love a bit of a kick, use spicy Italian sausage. If you prefer a milder flavor, stick to mild or sweet sausage. For households with varying spice preferences, simply serve red pepper flakes on the side, allowing everyone to customize their plate. A pinch of crushed red pepper added to the sauce with the garlic can also provide a subtle warmth.
• Elevate with White Wine: To impart a more sophisticated, restaurant-style depth to your sauce, replace the low-sodium chicken broth with a dry white wine such as Chardonnay or Sauvignon Blanc. Ensure you cook the wine off completely, allowing its alcohol to evaporate and leaving behind only its rich, complex flavors.
• Add More Vegetables: Enhance the nutritional value and texture by incorporating additional vegetables. Consider adding chopped bell peppers, zucchini, or even a handful of frozen peas during the last few minutes of cooking.
• Protein Alternatives: While Italian sausage is classic, you can experiment with other proteins. Ground chicken or turkey, seasoned with Italian herbs, can be a leaner alternative. Cooked and shredded rotisserie chicken or sautéed shrimp could also be stirred in at the end for a different twist.
• Herb Boost: Fresh herbs are fantastic for brightening the dish. Beyond the recommended parsley or basil for garnish, you can infuse the sauce with fresh rosemary or sage along with the other dried seasonings for an aromatic upgrade.

Perfect Side Dishes for Creamy Sausage and Mushroom Rigatoni

Given the rich and indulgent nature of this Creamy Sausage and Mushroom Rigatoni, pairing it with a light, fresh side dish is highly recommended to balance the meal. Here are some of our top suggestions:

• Fresh Green Salads: A crisp, refreshing salad provides a wonderful contrast to the creamy pasta. Try a simple Garden Salad with a light vinaigrette, a classic Caesar Salad, or even a copycat Olive Garden Salad for a familiar favorite.
• Crunchy, Fresh Salads: For a burst of freshness and texture, consider a vibrant Cucumber Salad or a flavorful Roasted Veggie Salad. These salads offer a crisp bite that cuts through the richness of the main dish.
• Simple Roasted Vegetables: Roasting vegetables brings out their natural sweetness and creates a tender-crisp texture. Options like Roasted Broccoli, Roasted Green Beans, or Roasted Carrots would all complement the pasta beautifully, adding a wholesome element without being too heavy.
• Garlic Bread or Crusty Bread: While the pasta is filling, a piece of crusty garlic bread or a simple baguette is perfect for soaking up any leftover creamy sauce.

More Delightful Pasta Recipes to Try

If you’ve enjoyed this Creamy Sausage and Mushroom Rigatoni, you’re in for a treat! We have a wide array of pasta recipes designed to bring comfort and flavor to your table. Here are some other favorites you might love:

• Butternut Squash Pasta: A cozy dish featuring roasted butternut squash for a touch of seasonal sweetness.
• Creamy Chicken Pasta: Made incredibly rich and flavorful with Boursin cheese.
• Chicken Pot Pie Pasta: All the comfort of a pot pie, reimagined as an easy one-pot pasta dish!
• Mediterranean Pasta Salad: A light and refreshing option with a zesty lemon vinaigrette.
• Creamy Pesto Pasta: Bursting with flavor from sun-dried tomatoes and a luscious creamy pesto sauce.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can certainly prepare some components in advance. Cook and brown the sausage and onions, and sauté the mushrooms. Store these separately in airtight containers in the refrigerator. When ready to serve, cook the pasta, reheat the sausage and mushroom mixture, and then proceed with adding the cream, cheese, and pasta as directed. This will help maintain the best texture for your pasta and sauce.

What kind of sausage is best for this recipe?

We recommend Italian-style ground sausage for its robust seasoning. You can choose mild, sweet, or spicy varieties based on your personal preference. If using bulk Italian sausage, ensure it’s ground. If you have link sausages, simply remove them from their casings before cooking.

Can I use other types of pasta?

Absolutely! While rigatoni is fantastic because its ridges and tubes capture the sauce wonderfully, other tubular or sturdy pasta shapes like penne, ziti, or even cavatappi would work well. The goal is a pasta that can stand up to a rich, creamy sauce.

How do I store and reheat leftovers?

Store any leftover Creamy Sausage and Mushroom Rigatoni in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pasta on the stove over low heat. The sauce may thicken significantly, so add a splash of chicken broth or a little extra cream to bring it back to a creamy consistency while stirring frequently.

Is this recipe kid-friendly?

Yes, this recipe is generally very kid-friendly, especially if you use mild Italian sausage and omit the red pepper flakes. The creamy texture and savory flavors are often a hit with children. You can also finely chop the mushrooms if your kids are hesitant about larger pieces.

Can I add extra vegetables to the dish?

Definitely! This pasta dish is quite forgiving and welcomes additional vegetables. Chopped bell peppers (red, yellow, or orange), zucchini, or even a handful of frozen peas can be added during the last few minutes of cooking with the spinach to boost the nutritional content and add more color.

5 out of 5 stars from 6 votes

Creamy Sausage and Mushroom Rigatoni

By Chelsea Lords

Creamy Sausage and Mushroom Rigatoni is comfort food at its best—tender pasta tossed in a rich, flavorful sauce with Italian-seasoned sausage and mushrooms. Easy to make, yet totally restaurant-worthy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

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Equipment

• Large pot or Dutch oven

Ingredients

Units: US

• 3-1/4 cups rigatoni pasta (approx. 9 ounces, not the whole box)
• 1 tablespoon olive oil
• 1-1/2 cups finely diced yellow onion
• 1 pound Italian sausage (16 ounces, see note 1)
• 2 tablespoons unsalted butter, divided
• 4 cups sliced mushrooms (12 ounces, baby bella recommended)
• Salt and pepper, to taste (Salt and pepper)
• 1 tablespoon minced garlic
• 2 teaspoons Italian seasoning (see note 2)
• 2 teaspoons fennel seed
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 cup reduced-sodium chicken broth (see note 3)
• 1 cup heavy cream (see note 5)
• 1/3 cup grated Parmesan cheese (see note 4)
• 4 cups coarsely chopped baby spinach
• 1-1/2 teaspoons Dijon-style mustard (optional)
• Serving suggestions (see note 6)

Instructions

1. Measure the pasta and set it aside. Prepare your workstation by dicing onion, thinly slicing mushrooms, mincing garlic, grating Parmesan, coarsely chopping spinach, and measuring out all seasonings.
2. Add olive oil to a large heavy-bottomed pot or Dutch oven and heat to medium-high. Add the diced onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the Italian sausage and cook, crumbling it as you go, until thoroughly browned, about 5–8 minutes. Once browned, remove the sausage and onions with a slotted spoon to a paper-towel-lined plate, leaving any drippings behind. If more than 1 tablespoon of drippings remain, drain off the excess.
3. Bring a large pot of water to a rolling boil. Once boiling, generously salt the water. Add the measured rigatoni pasta and cook according to package directions, but drain it 1 minute before the recommended time to ensure it’s al dente. Before draining, remember to scoop out about a mugful of the starchy pasta water, then drain the pasta. Do not rinse the pasta.
4. Return the pot to the stove. Add 1 tablespoon of butter and all the sliced mushrooms to the pan. Cook for 2–3 minutes, then season to taste with salt and pepper (start with 1/4 teaspoon salt and 1/2 teaspoon pepper). Continue to cook, stirring occasionally, until the mushrooms are nicely golden brown and all their liquid has evaporated, about 3–4 more minutes. Once the mushrooms are golden, add the remaining 1 tablespoon of butter, the minced garlic, Italian seasoning, fennel seeds, oregano, and thyme. Stir and cook for another 1–2 minutes, or until fragrant and golden.
5. Add the chicken broth (or white wine, see note 3) to the pan; it should sizzle and boil. Cook, stirring and scraping up any browned bits from the bottom of the pan, until all the broth has been absorbed by the mushrooms. Reduce the heat to low, then stir in the heavy cream, grated Parmesan cheese, and Dijon mustard (if using). Mix well and allow the sauce to come to a gentle simmer. Cook until the sauce has slightly thickened, about 2–3 more minutes.
6. Keeping the heat on low, add the cooked, al dente pasta to the pan. Use tongs to vigorously toss the pasta with the sauce for about 30 seconds. Then, add the reserved cooked sausage and the coarsely chopped baby spinach. Continue to toss until the sauce clings beautifully to the pasta and the spinach has wilted, approximately 2–3 minutes. If the sauce becomes too thick, slowly add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Taste and season with additional salt and pepper if needed. Serve immediately on plates with a generous sprinkle of extra Parmesan, red pepper flakes (if desired), and fresh herbs like parsley or basil.

Recipe Notes

Note 1: You can use mild or spicy Italian sausage based on your preference. For a less meaty sauce, consider using 12 ounces of sausage. If your Italian sausages come with casings, remember to remove them before cooking. If the sausage doesn’t leave at least 1 tablespoon of grease after browning, add 1 tablespoon of olive oil before adding the mushrooms.

Note 2: For the best flavor, measure the fennel seeds, then crush them (using a mortar and pestle or by pounding them in a bag) before adding them to the pan. Ground fennel is more potent, so you would need a smaller amount. If you don’t have or don’t like fennel, you can skip it and simply increase the amounts of the other Italian seasonings slightly.

Note 3: To add a sophisticated touch, you can substitute the chicken broth with a dry white wine, such as Chardonnay or Sauvignon Blanc, for a more restaurant-like flavor profile. Be sure to cook the wine off completely, just as you would the chicken broth, allowing its alcohol to evaporate.

Note 4: For optimal flavor and texture, always choose a block or wedge of high-quality Parmesan cheese and grate it fresh. Avoid jarred or canned Parmesan, which can be overly salty and contain additives that affect the sauce. Grate the Parmesan on the small holes of a grater to yield about 1/3 cup.

Note 5: It is essential to use regular (full-fat) heavy cream to achieve the perfect rich and thick creamy texture for this dish. Lighter alternatives like milk or half-and-half will not provide the necessary body and richness for the sauce.

Note 6: For serving, garnish with additional grated Parmesan cheese, fresh herbs (such as thyme, parsley, or basil), and red pepper flakes (optional, for a touch of heat).

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently on the stove over low heat, adding a splash of broth or cream to loosen and refresh the sauce.

Nutrition

Serving: 1 serving | Calories: 797kcal | Carbohydrates: 59.4g | Protein: 29.6g | Fat: 49.2g | Cholesterol: 113mg | Sodium: 881.8mg | Fiber: 4.2g | Sugar: 5.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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