Rigatoni with Sausage and Mushrooms

Rigatoni with Sausage and Mushrooms are a classic dish in Italian cuisine, a hearty first course rich in flavor. Here’s how to prepare them:

Ingredients

• 400 g rigatoni
• 300 g sausage
• 300 g mushrooms (porcini or button)
• 1 small onion
• 1 garlic clove
• 150 ml dry white wine
• 400 g tomato passata or crushed tomatoes
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh chopped parsley
• Grated Parmesan for serving

Preparation

1. Clean the mushrooms with a damp cloth or brush and slice them.

2. Remove the sausage casing and crumble it.

3. Finely chop the onion and garlic.

4. In a deep skillet, heat a drizzle of oil and sauté the onion and garlic until golden.

5. Add the crumbled sausage and let it brown for a few minutes, stirring often.

6. Pour in the white wine and let the alcohol evaporate.

7. Add the mushrooms, cook for another 5 minutes, then add the tomato passata. Season with salt and pepper and simmer over low heat for about 20 minutes.

8. Meanwhile, cook the rigatoni in plenty of salted water according to the package instructions.

9. Drain the pasta, reserving some cooking water, and add it to the skillet with the sausage and mushroom sauce.

10. Stir well to combine, and if needed, add a little cooking water to make the sauce creamier.

11. Serve the rigatoni hot, garnished with fresh chopped parsley and a generous sprinkle of grated Parmesan.

Rigatoni with Sausage and Mushrooms are perfect for a dinner with friends or a Sunday lunch, as it’s a dish that works well for large portions and satisfies even the most discerning palates. Buon appetito!