Rigatoni with Sausage, Mushrooms and Zucchini

It was pretty hectic this past weekend. My boyfriends parents were visiting. Anytime they come into town we always have a ton of leftovers. I'm excited today because we've finally gone through all of them! So I've decided to make this pasta dish that I've been looking at for the past month. Thankfully I have leftover sausage that was used for sandwiches; they will be perfect for this.

Rigatoni with Sausage, Mushrooms and Zucchini
Recipe adapted from America's Little Germany

2 tablespoons olive oil

1 onion, diced
1 clove garlic, minced
1 lb italian sausage {I used 2 sausage links ~ 5.4 oz}
1 tablespoon red pepper flakes
1/2-1 cup mushrooms, sliced
2 small zucchinis, julienne
1/2 cup white wine
1 lb rigatoni, cooked
1 cup heavy whipping cream
2 eggs

1/2 cup parmesan cheese

  • Heat the oil in a large pan. Add the onion and garlic and stir over low heat until the onions are tender. Add in the mushrooms and saute. Before removing the mixture from the pan add in the zucchini and cook for another minute or so, just until they are a little tender.
  • Add the sausage and red pepper flakes and cook thoroughly. Stir in the wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half.
  • In a large bowl, whisk together the cream, eggs, half the parmesan, parsley, and salt and pepper, to taste. Add to the sausage mixture and toss.
  • While the sauce is cooking, cook the rigatoni in a large pan of rapidly boiling salted water until al dente. Drain and add to the sauce mixture.
  • Serve sprinkled with the remaining parmesan.




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