Sausage and Mushroom Rigatoni with Crispy Sage
This sausage and mushroom rigatoni features Italian sausage, golden mushrooms and a creamy Parmesan sauce finished with crispy sage.
Ingredients
- 10 fresh sage leaves
- 1 tablespoon olive oil
- 10 ounces rigatoni
- 1 pound Italian sausage
- 1 pound cremini mushrooms sliced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt plus more for the pasta water
- ¼ teaspoon black pepper
- ½ cup dry white wine
- ½ cup heavy cream
- 2 tablespoons butter
- ½ cup finely grated Parmesan cheese plus more for serving
- ½ to ¾ cup reserved pasta water as needed
Instructions
- Crisp the sage. Heat the olive oil in a large skillet over medium heat. Add the sage leaves and cook for 30 seconds to 1 minute per side, until crisp. Transfer to a paper towel-lined plate.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente. Reserve 1 cup of pasta water, then drain.
- Cook the sausage and mushrooms. Add the sausage to the skillet and cook for 5 to 6 minutes, breaking it into pieces, until browned. Remove any excess grease, then add the mushrooms and cook for 10 to 12 minutes, until tender and golden.
- Build the sauce. Stir in the garlic, red pepper flakes, salt, and black pepper. Cook for 30 seconds, then add the white wine and simmer for 2 to 3 minutes, until reduced by about half.
- Finish the pasta. Reduce the heat to medium-low and stir in the heavy cream and butter. Add the rigatoni, Parmesan, and ½ cup pasta water. Toss for 1 to 2 minutes, adding more pasta water as needed, until the sauce is glossy and coats the pasta.
- Serve. Divide among bowls and top with the crispy sage, extra Parmesan, and freshly cracked black pepper.
Notes
- Rigatoni: Cook the pasta just shy of al dente since it will finish cooking in the sauce.
- Sauce consistency: The sauce will thicken as it sits. Add reserved pasta water a few tablespoons at a time until it reaches a smooth, glossy consistency.
- Pan size: Use a large skillet so the mushrooms have enough room to brown instead of steam.
- Grease: If the sausage releases a lot of fat, drain the excess before adding the mushrooms, leaving about 1 tablespoon in the skillet for flavor.
- Serving: Serve immediately for the best sauce texture. The pasta will continue absorbing the sauce as it rests.
- Make ahead: You can slice the mushrooms, grate the Parmesan and cook the sausage in advance. Finish the sauce and pasta just before serving.
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