Rigatoni with Sausage, Mushroom and Marsala Cream Sauce

Simple is good right? This pasta recipe is one of those special meals that’s easy to pull together on a weeknight for the fam or to impress at a dinner party. It’s both rustic and classy, and can simply serve two or a big crowd with gusto! Robust sausages and mushrooms envelop in a butter cream sauce and a hearty splash of Marsala marries the flavors together.

Prep Sausage Mushroom and Marsala Cream SauceIf you live in Toronto, the best sausages for this pasta are the wine ones that are house made by Kostas Meat Market, 259 Ellesmere Rd, Scarborough, ON M1R 4E4
If not, then I suggest hitting up your favorite butcher for some nice links of sausage and if you can find wine laced ones, then all the merrier!

Sausage Mushroom and Marsala Cream SauceSausages, Mushrooms and Marsala Cream Sauce

For 4-6 Servings
1/2 pound sausage (3 links of Kostas Wine Sausages), casings removed and meat crumbled
8 ounces King, cremini, or white mushrooms, sliced
1 1/2 tablespoons onion, chopped
2 tablespoons butter
1 tablespoon extra virgin olive oil
a few sprigs of fresh thyme
a pinch of crushed red pepper (optional)
2/3 cup heavy whipping cream
hefty splash of Marsala (about 1/4 cup)
freshly grated parmigiano-reggiano
fresh parsley, chopped
freshly ground black pepper and salt, to taste
1 pound pasta (rigatoni, penne, fusilli or any pasta that has a twist or groove for the sauce to cling to)

Bring a large pot of water to boil on the stove. Once boiling, add a palm-full of coarse sea salt and the pasta, cook until al dente.

While the pasta is cooking, put the butter and extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and fragrant. Add the crumbled sausage, thyme and a pinch of crushed red pepper, and cook for 10 minutes. Add some freshly ground black pepper to taste (this pasta is great with fresh black pepper,) then add a hefty splash of Marsala and cook off the wine for about 1 minute. Next, add the cream and cook until the cream has thickened, giving the sauce a stir now and then.

When the pasta is cooked, drain and toss with the sauce and serve with chopped parsley and freshly grated Parmesan -– and don’t be shy, the grated cheese is lovely with this cream sauce.


One thought on “Rigatoni with Sausage, Mushroom and Marsala Cream Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s