Ingredients
- 16 ounces dry rigatoni
- 1 pound ground sweet Italian sausage (or remove links from their casings)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces mushrooms, sliced
- 1/2 cups chicken stock
- 1 clove garlic, smashed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon fennel seeds
- 1 teaspoon dried parsley flakes
- 1 1/2 cups frozen peas
- 8 ounces heavy cream (1 cup)
- 2 tablespoons butter
How to Make
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Step 1: Cook pasta al dente, according to package directions. (Make sure you salt your pasta water.) Drain, reserving 1/2 cup of the pasta water. Return cooked rigatoni to the pot you cooked it in and add the butter.
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Step 2: Meanwhile, add the Italian sausage to a non-stick skillet and cook, breaking the meat apart as you stir, until it is brown and almost cooked through.
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Step 3: Add the mushrooms to the skillet and cook until they're tender.
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Step 4: Add garlic and cook until fragrant.
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Step 5: Add chicken stock and give it a good stir.
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Step 6: Add dried herbs
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Step 7: Simmer 10 minutes
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Step 8: Add cream and peas to skillet. Heat but don't boil.
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Step 9: Add the buttered pasta to the skillet and toss everything together until well combined. Add pasta water, as necessary, to make a creamy sauce.
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Step 10: Season to taste.
We hope you enjoy this recipe!
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