Skip to main content
recipes / Pasta / Spicy Sausage Rigatoni

Spicy Sausage Rigatoni

recipes / Pasta / Spicy Sausage Rigatoni

Spicy Sausage Rigatoni

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.
Prep time: 10 min
Cook time: 25 min
Portion: 6 servings
view more Pasta recipes
Spicy Sausage Rigatoni
Spicy Sausage Rigatoni
Prep time: 10 min
Cook time: 25 min
Portion: 6 servings
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.
view more Pasta recipes

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

REVIEWS

Be the first to review
View All Reviews

Directions

  1. Cook rigatoni according to package directions.

  2. 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.

  3. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.

  4. Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.

Pin it
Like it
Tweet it
Print Print it

Related Recipes

View other recipes from the kitchen at Johnsonville

Grilled Italian Sausage with Sweet ‘n Sour Peppers

Chicken Sausage Stuffing with Cranberries

Italian Seafood Portobellos

Easy Italian Skillet

MORE RECIPES