Spicy Sausage Rigatoni

Servings
Prep Time
Cook Time
Spicy Sausage Rigatoni
Ingredients
-
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
Directions
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.