Rigatoni con Salsiccia e Funghi

Name: Rigatoni con Salsiccia e Funghi
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g rigatoni; 300 g Italian sausage; 250 g mushrooms; 2 garlic cloves; 40 g Pecorino; 2 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Rigatoni con Salsiccia e Funghi is a cherished Italian dish, often prepared in home kitchens where the skillet brings the ingredients to life. This dish is a staple in Italian households, particularly enjoyed during casual family dinners or intimate gatherings with friends. It embraces the comforting warmth of a home-cooked meal, making it a favorite choice when the evenings are cool and the conversation is easy.

Expect a hearty and robust flavor profile from the Italian sausage, which melds beautifully with the earthy mushrooms. The Pecorino cheese adds a salty, tangy finish, while garlic and olive oil provide a fragrant, savory undertone. This dish should feel hearty yet balanced, with each bite offering a satisfying blend of textures and flavors.

Ingredients

400 grigatoni
300 gItalian sausage
250 gmushrooms
2garlic cloves
40 gPecorino
2 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and place it over high heat. Once the water reaches a rolling boil, add a generous amount of fine sea salt. This will season the rigatoni as it cooks, enhancing its flavor.
While the water is heating, prepare the sauce. Heat 2 tablespoons of olive oil in a wide skillet over medium heat. Remove the casing from 300 g of Italian sausage and crumble it into the pan. Cook, stirring occasionally, until the sausage is browned and cooked through, with no pink remaining.
Add 2 finely chopped garlic cloves to the sausage in the skillet. Stir for about a minute until the garlic is fragrant but not browned. Then, add 250 g of sliced mushrooms to the pan. Cook, stirring occasionally, until the mushrooms are soft and have released their moisture, and the mixture is aromatic.
Check the boiling water and add 400 g of rigatoni. Cook the pasta until it is just shy of al dente, as it will finish cooking in the sauce. Before draining, reserve a cup of the starchy pasta water, which will help bind the sauce to the pasta.
Drain the rigatoni and add it directly to the skillet with the sausage and mushroom mixture. Toss everything together over medium heat, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. The pasta should be well-coated and glossy.
Grate 40 g of Pecorino cheese over the pasta, tossing again to combine. Taste and adjust with more fine sea salt if needed. Serve the Rigatoni con Salsiccia e Funghi hot, ensuring each plate has a generous portion of sausage and mushrooms.