Ingredients
- 375 grams dried rigatoni pasta
- 1 tablespoon olive oil (extra virgin)
- 500 grams pork sausage (meat squeezed out of casings and broken into pieces)
- 200 grams sliced mushrooms (button)
- 3 garlic cloves, minced
- 1/4 teaspoon ground paprika
- 300 ml heavy cream (pouring specified)
- 80 grams mozzarella cheese (coarsely grated, 1 cup)
- Ground nutmeg, pinch
- Fresh continental parsley leaves, to serve
- Sliced crusty bread, to serve
How to Make
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Step 1: Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente and then drain.
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Step 2: Meanwhile, heat the oil in a large, deep ovenproof frying pan over high heat and add the sausage meat and cook for 2 minutes or until browned and then add the mushroom, garlic and paprika and cook, stirring occasionally, for 4 minutes or until mushroom is tender and now pour in the cream and bring to the boil and now remove from heat then season to taste.
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Step 3: Preheat oven grill/broiler on high.
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Step 4: Stir the pasta and half the cheese through the sausage mixture and sprinkle with nutmeg and remaining cheese.
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Step 5: Cook under the grill/broiler, checking regularly, for 2-3 minutes or until cheese is golden.
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Step 6: Sprinkle with parsley and serve with bread
We hope you enjoy this recipe!
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