Creamy Mushroom and Sage Rigatoni

why make this recipe

Creamy Mushroom and Sage Rigatoni is a delicious and comforting meal that’s perfect for any day. The creamy sauce, combined with the earthy flavors of mushrooms and aromatic sage, creates a rich and satisfying dish. It’s easy to prepare, making it great for weeknight dinners or special occasions. Plus, this recipe is vegetarian-friendly, appealing to a variety of dietary preferences.

how to make Creamy Mushroom and Sage Rigatoni

Ingredients:

• 8 ounces rigatoni pasta
• 2 cups mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh sage, chopped
• Salt and pepper to taste

Directions:

1. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté until golden brown, about 5-7 minutes.
3. Add garlic and sauté for an additional minute.
4. Pour in the vegetable broth and heavy cream, stirring to combine.
5. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly thickened.
6. Stir in the Parmesan cheese and sage, then season with salt and pepper.
7. Add the cooked rigatoni to the skillet and toss to coat in the sauce.
8. Serve warm, garnished with additional Parmesan if desired.

how to serve Creamy Mushroom and Sage Rigatoni

Creamy Mushroom and Sage Rigatoni is best served warm. You can plate it individually or serve it family-style in a large dish. Adding a sprinkle of extra Parmesan or some fresh sage leaves on top makes it look even more appetizing. Pair it with a simple green salad or crusty bread to complete the meal.

how to store Creamy Mushroom and Sage Rigatoni

To store any leftovers, let the rigatoni cool to room temperature. Place it in an airtight container and refrigerate. It will keep for up to 3 days. When you’re ready to eat, reheat it in the microwave or over low heat on the stove. You may want to add a splash of milk or cream to rehydrate the sauce.

tips to make Creamy Mushroom and Sage Rigatoni

• Use fresh mushrooms for better flavor. Button mushrooms, cremini, or shiitake mushrooms all work well.
• If you like a stronger sage flavor, you can add more fresh sage or even try dried sage.
• For a bit of heat, consider adding a pinch of red pepper flakes when cooking the garlic.
• Make sure not to overcook the rigatoni; it should be al dente to hold up well in the sauce.

variation

For a protein boost, you can add cooked chicken or sausage to the dish. If you prefer a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative.

FAQs

Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Penne, fusilli, or even spaghetti will work well with this creamy sauce.

Is this dish gluten-free?
To make it gluten-free, simply use gluten-free pasta instead of traditional rigatoni.

Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance and cook the pasta when you’re ready to serve. Combine them just before serving to keep the pasta from getting overcooked.