Mustard Sage Sausage Rigatoni
In minutes you've got this meal ready to go.
A quick and filling pasta dish is always welcome at my house. But, sometimes the unusual suspects of tomato sauce or basil pesto can become a bit predictable. This is where this flavorful mustard sage sausage rigatoni recipe comes in! Without too many unusual ingredients you end up with a creamy sauce that carries the savory flavors of mustard and fresh sage. And, if you don’t have sage growing in your garden then you can buy fresh bunches of it at almost every supermarket in the produce section.
To start this dish off brown your sausage in a large pan. You’ll be adding everything to this pot by the end so make sure it’s large enough. I used spicy bulk Italian sausage for more flavor and to avoid the extra step of removing the casings. But, you can use turkey sausage or even breakfast sausage and this recipe will still turn out wonderfully rich and well-spiced!
In the next steps you add in some heavy cream and 2 types of mustard. Both dijon and grainy mustard together give this sauce its stand-out flavor. Then there is the sage added at the same time which adds even more dimension to the flavors.
The last step is to toss the pasta together with the sauce for a filling dinner that’s also really easy to throw together.
If you love sausage then this is one to try! It’s an ideal weeknight meal for when you don’t have a ton of time to linger over the stove. Plus, the tangy flavor of the mustard ensures this dish is anything but boring.
Mustard Sage Sausage Rigatoni
Ingredients
- 1 lb rigatoni pasta
- 1 tablespoon olive oil
- 1 lb Italian sausage, casings removed and crumbled
- 2 cloves garlic, minced
- 3/4 cup dry white wine or broth
- 3/4 cup heavy cream
- 3/4 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1/4 cup thinly sliced fresh sage
- salt and pepper to taste
Preparation
- Cook pasta to package directions. Drain and set aside.
- In a large skillet heat olive oil over medium heat and add sausage. Cook until beginning to brown, about 5 minutes. Add garlic to skillet. Cook for 2 minutes.
- Add wine to deglaze the pan and scrape bottom of pan to add flavor. Cook until reduced by half.
- Add cream, mustards, and sage to sausage sauce. Reduce heat to low and simmer for 2 minutes. Toss with pasta and add salt and pepper to taste. Serve piping hot.
Recipe adapted from Food & Wine.