Easy sausage and mushroom rigatoni with crispy sage is one of my favorite new recipes!
This easy pasta recipe is perfect for a date night or special occasion dinner. I recently made this for my wedding adversary and my husband absolutely loved it!
I love this dish because it's super and straightforward. If you like sausage and mushrooms, this recipe is definitely for you!
I have always loved the flavor combination of sausage and mushrooms. There's something about the salty, umami flavors of both that really complement each other.
I also LOVE sage. And if you've never had crispy sage, you are missing out! It's deliciously savory and crispy. It's one of my favorite garnishes to add to pasta dishes and soups.
This recipe is inspired by the sage growing in my little garden. It smells so fresh every time I walk past, and I knew that I needed to make a recipe with it as soon as possible!
About the Recipe: Sausage and Mushroom Rigatoni with Crispy Sage
This recipe is super easy and jam packed with flavor! Let's walk through the steps:
Step 1: Crisp the Sage
Heat olive oil in a pan on medium heat. Add the sage and crisp for about two minutes per side. The sage should be crisp, so be careful taking it out of the pan so it doesn't break!
Let the sage drain on a paper towel. This will help it crisp up even more. Set aside until dish is ready to serve.
Step 2: Cook the Pasta
Cook the pasta according package directions or until al dente. When the pasta is done, reserve ¼ cup of pasta water, then drain pasta and set aside.
Step 3: Brown the Sausage
While the pasta is cooking, add the sausage to the sage skillet and cook on medium heat for 4 minutes, breaking apart until it starts to brown.
Step 4: Add the Mushrooms and Spices
Add the mushrooms, red pepper flakes, salt, pepper, and garlic to the skillet. Cook for 5 minutes or until the mushrooms start to crisp.
Step 5: Make the Sauce
Add white wine and butter to the pan. Simmer for 5 minutes or until the wine is reduced. Add ¼ cup of pasta water, and simmer until reduced.
Step 6: Combine with Pasta and Serve
Place the rigatoni in a large serving bowl. Add the sausage and mushrooms and top with crispy sage. Top with grated parmesan and serve.
If you're looking for a new pasta serving bowl, check out this one on Amazon. It's beautiful!
Frequently Asked Questions
You may use any kind of mushrooms in this recipe. I made this recipe with white mushrooms, but you may swap any other kind of mushroom.
Sage has an earthy and peppery flavor. When fried, it takes on an umami flavor and has a nice crisp. Sage is excellent paired with sausage and mushrooms.
Yes, you may use ground turkey or chicken instead of sausage in this recipe, but I would add more seasonings to make sure the dish has sufficient flavor.
More Delicious Pasta Recipes
Looking for more pasta recipe inspiration? Check out the recipes below and try them out!
15 Minute Vodka Sauce - This quick recipe is one of my favorite easy meals. This vodka sauce is SO delicious, creamy, and flavorful! I love this sauce on pasta and grilled chicken. Top with fresh parmesan and basil and you're good to go!
20 Minute Corn and Shrimp Carbonara - I LOVE carbonara sauce. It's underrated and often done incorrectly, so when it's right, I really appreciate it. This recipe is a twist on carbonara with the addition of corn and sautéed shrimp. This one is great for summertime with fresh sweet corn!
Tomato and Burrata Linguine - An oldie but goodie! This recipe is inspired by one of my favorite meals at an Italian restaurant in Columbus, Ohio. Linguine, sautéed tomatoes, and a ball of burrata topped with basil - this meal is simple but so, so good. Great for a fancy feeling date night at home!
Sausage and Mushroom Rigatoni with Crispy Sage
- 10-15 sage leaves
- 1 tbsp olive oil
- 1 lb rigatoni pasta
- 1 lb Italian sausage
- 1 lb white mushrooms sliced
- ½ tsp red pepper flakes
- ½ tsp salt
- ½ tsp black pepper
- 3 cloves garlic minced
- 1 cup white wine
- 1 tbsp butter
- Grated parmesan for serving
- Heat olive oil on medium heat in a large skillet. Fry sage leaves until crispy, about 2 minutes per side. Remove sage from pan and place on a paper towel to drain.
- Cook rigatoni according to package directions or until al dente. When pasta is done, reserve ¼ cup pasta water, then drain.
- Meanwhile, in the same large skillet, cook Italian sausage for 4 minutes, or until it starts to brown.
- Add mushrooms, red pepper flakes, salt, pepper, and garlic to the skillet. Cook for 5 minutes, until the mushrooms start to crisp.
- Add white wine and butter to the pan. Simmer for 5 minutes, or until the wine is reduced. Add ¼ cup pasta water, and simmer until reduced.
- Place rigatoni in a large serving bowl. Top with sausage and mushroom sauce, then top with crispy sage. Top with grated parmesan and serve.