Creamy Sausage Mushroom Pasta

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 4



  • 1/2 pound (8 ounces) uncooked rigatoni pasta
  • Kosher salt, to taste
  • 1 teaspoon vegetable oil
  • 1/2 pound (8 ounces) ground Italian sausage (or remove casing from usual sausages and break up)
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped white or yellow onion
  • 4 large white button mushrooms, sliced
  • 1 large garlic clove, minced
  • 1 cup heavy whipping cream
  • 1/3 cup dried cherries
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon fresh chopped basil



  1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add rigatoni. Cook as directed on the package until al dente, about 12-13 minutes. Drain into colander.
  2. Meanwhile, make the sauce: In a large skillet over medium heat, heat the oil until hot. Add the sausage meat and cook until brown and no longer pink, about 8-10 minutes. Transfer to a bowl and keep warm.
  3. In the same skillet, add the butter and heat until melted, scraping up any brown bits left behind from the sausage.
  4. Add onion, mushrooms, and a big pinch of salt. Cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute.
  5. Stir in the cream and dried cherries. Bring to a boil.
  6. Once boiling, turn the heat down to low and simmer until thickened, about 3-5 minutes.
  7. Stir in the cheese, basil, and cooked sausage. Taste and adjust for salt.
  8. Add the cooked rigatoni to the sauce and stir until coated.


Recipe Credit: Homemade in the Kitchen