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Rigatoni with Sausage and
Cream Sauce

Posted by Denise on August 30, 2011

 rigatoni with sausage and cream sauce in bowl 3

Use hot Italian sausage and crushed red pepper flakes if you want to make a spicy version of Rigatoni with Sausage and Cream Sauce.


We tried something a little different this week. Glenn, true to his Southern Italian heritage, doesn’t normally like pasta without some sort of tomato-based sauce. He happily says this recipe is a keeper even though it makes a cream sauce. I agree. It was so good that we decided to make it again in the same week!

I recently bought Essential Pasta, a cookbook (yes, another cookbook! Guilty as charged.) published by Murdoch Books out of Australia. This recipe is mostly true to a recipe in the cookbook, changed a little for our tastes and ingredients on hand. We used Pecorino Romano instead of Parmesan cheese because that’s what we had in the refrigerator. One of the differences between the two cheeses is that Parmesan is made with cow’s milk and Pecorino Romano is made with sheep’s or goat’s milk. The flavors are similar, but the Pecorino Romano is a little more tangy and rich in flavor. It worked really well in this pasta dish.

This recipe is quick to prepare. The entire dish can be made in 30 to 45 minutes, start to finish. Mangia!



Rigatoni with Sausage and
Cream Sauce

Makes 4 servings

rigatoni with sausage and cream sauce ingredients 



2          Tablespoons olive oil

1          Medium onion, sliced

1          Garlic clove, minced

1-1 ½   lbs. Italian sausage (we used hot Italian sausage), sliced
             diagonally into thick slices

1           8 oz. package fresh mushrooms, sliced

½          Cup dry white wine

1           lb. rigatoni pasta, cooked according to package instructions

1           Cup heavy (whipping) cream

2           Eggs

½          Cup freshly grated Pecorino Romano or Parmesan 
             cheese, divided

2          Tablespoons fresh parsley, chopped



1.   Cook the pasta according to the instructions, except take it off of the heat when it is still fairly stiff. Leave it in the hot water for several minutes to finish cooking slowly until it is al dente, then drain the pasta. Put back into the pot without water to keep it warm.

 2.   While the pasta is cooking, heat the oil in a large frying pan. Cook the garlic and onion over medium low heat until the onion becomes tender, about 3 or 4 minutes. Add the sausage and mushrooms and cook until sausage is cooked all the way through.

 rigatoni with sausage cutting onions

                       rigatoni with sausage cooking onion 2

rigatoni with sausage cooking sausage

                          rigatoni with sausage cooking sausage 2


3.   Add the wine to the pan and bring to boil. Reduce the heat back to medium low and simmer until the liquid in the pan reduces by half.


                adding wine to rigatoni with sausage and cream sauce


4.   While the liquid is reducing, crack both eggs into a container (I like to use a large measuring cup with a good pour spout) and beat them slightly. Add the cream, half of the grated cheese, the parsley, salt and pepper to taste and mix it all together. It will make a slightly thick liquid.


                 grating cheese for rigatoni with sausage and cream sauce

 making sauce for rigatoni with sausage and cream sauce


5. Add the sauce to the sausage mixture in the pan and toss it all together, allowing the sauce to cook through and thicken. Add the cooked rigatoni and lightly mix together. Serve with the remaining grated cheese on top.

thickening sauce for rigatoni with sausage and cream sauce

  adding rigatoni to sausage and cream sauce

 rigatoni with sausage and cream sauce final




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