Spicy Sausage Rigatoni

minutes

25 minutes

My inspiration for this recipe came from a Cajun pasta dish I make with blackened chicken, however substituting the Italian sausage instead. When I think of sausage I always think of that sausage dip you make with rotel tomatoes. This gave me the idea to add the hot rotels and mix them with the cream sauce which worked wonderfully. I love this dish and it makes a hearty meal that warms you up all over.

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12 ounces
rigatoni or large tube pasta, uncooked
3 links
JOHNSONVILLE® Mild Italian Sausage or JOHNSONVILLE® Hot Italian Sausage
1 1/2 cups
fresh mushrooms, sliced
1 medium
onion, chopped
2 cloves
garlic, minced
1/4 teaspoon
crushed red pepper flakes
1 can
(10 ounces) diced tomatoes and green chilies, drained
1 carton
(8 ounces) mascarpone cheese
1/4 cup
half-and-half cream
1/8 teaspoon
ground nutmeg
1 cup
(4 ounces) fontina cheese, shredded
1/4 cup
Parmesan cheese, grated
1 tablespoon
fresh parsley, minced

Cook rigatoni according to package directions.
Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain.
Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.
Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.