Savory Sausage Rigatoni D: Perfect Pasta Dish

Creamy sausage Rigatoni that you don’t want to miss.

When it comes to eating out with a big family it gets to be so expensive. Today, I’m thrilled to share my rendition of my favorite dish from Maggiano’s Little Italy. This recipe holds a special place in my heart that my whole family has come to love. I’ve added my own twist to elevate its flavors even further. Whether you’re a seasoned chef or a home cook, join me on this delicious journey as we recreate and reimagine this iconic dish in our kitchens. Let’s get cooking!

So what’s my favorite dish?

Have you tried Maggiano’s Chicken Rigatoni D? That’s my favorite dish and I will order it everytime I go there. After moving to Colorado Springs we didn’t have a Maggiano’s close by so I decided to look for a copycat recipe. So happy I did because this is a recipe I make all the time now but with a little twist. Instead of chicken I use sausage. So yummy and creamy!

Tips that have learned from making this recipe:

1. Start off by cooking your pasta at the beginning so everything is done around the same time. 
2. Prep and cut everything beforehand so you’re not feeling rushed and stressed. Made this mistake once and will never do that again. 
3. For sausage you can use chopped or sliced. My family prefers chopped so that’s what we do. 

I promise every time you make this dish it gets easier!

Pair your rigatoni with a glass of wine:

You can pair this dish with a glass of a bold red wine, like a Cabernet Sauvignon or a Merlot. During the warmer months, you could also pair it with a crisp, bold white if you want something chilled to cool off with. For this I would recommend a bold and oaky Chardonnay for the perfect meal.

Easy Sausage Rigatoni

Creamy pasta full of flavor that everyone will love!

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Cook Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 4 People

Ingredients

  

• 2 Tbsp virgin olive oil
• 10 Oz Button mushrooms
• 3 Tbsp Balsamic vinegar
• 1 Yellow onion Chopped
• 2 Tsp Garlic Pureed
• Salt and Pepper
• 1 Lb Italian Sausage
• ½ Quart Chicken Stock
• 2-4 Oz Marsala wine
• 2 Oz White cooking wine
• ½ Quart Heavy whipping cream
• 1 Lb. Rigatoni pasta
• 1 Tbsp Fresh basil Chopped
• 2 Tbsp Parmesan cheese Grated
• 2 Oz Garlic Butter
• Parmesan cheese Shavings for topping
• Parsley Chopped

Instructions

 

• Heat oil.
• Caramelize onions.
• In separate pan, sautè mushrooms with balsamic vinegar.
• Add onions to the mushrooms.
• Season with salt and pepper. Let cook till onions are soft
• Add garlic.
• Add sausage. Cook till finished.
• Add chicken stock, marsala, and white wine. Cook until reduced by half.
• Add cream and bring to a boil.
• Turn down the heat and simmer to skim away any impurities.
• Cook rigatoni al dente
• Add drained rigatoni to sausage mixture in pan and finish with basil, parmesan cheese, garlic butter , and salt/pepper.
• Add more marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Keyword Pasta

Let us know if you try this Rigatoni

We would love to hear if you made this dish!