Rigatoni with Sausage and Mushrooms

Rigatoni with Sausage and Mushrooms is a typical dish of Italian cuisine, a hearty first course full of flavor. Here’s how to prepare it:

Ingredients

• 400 g of rigatoni
• 300 g of sausage
• 300 g of mushrooms (porcini or champignons)
• 1 small onion
• 1 clove of garlic
• 150 ml of dry white wine
• 400 g of tomato puree or pulp
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley
• Grated Parmesan cheese to serve

Preparation

1. Clean the mushrooms with a damp cloth or brush and slice them.

2. Remove the skin from the sausage and crumble it.

3. Finely chop the onion and garlic.

4. In a deep pan, heat a drizzle of oil and sauté the onion and garlic until golden brown.

5. Add the crumbled sausage and let it brown for a few minutes, stirring often.

6. Pour in the white wine and let the alcohol evaporate.

7. Add the mushrooms, cook for another 5 minutes, then add the tomato puree. Adjust the salt and pepper and let cook over low heat for about 20 minutes.

8. In the meantime, cook the rigatoni in plenty of salted water following the cooking instructions.

9. Drain the pasta keeping some of the cooking water and add it to the pan with the sausage and mushroom sauce.

10. Mix well to combine and, if necessary, add some cooking water to make the sauce creamier.

11. Serve the rigatoni hot, garnishing each dish with chopped fresh parsley and a generous sprinkle of grated Parmesan cheese.

Rigatoni with Sausage and Mushrooms is perfect for a dinner with friends or a Sunday lunch, as it is a dish that lends itself to large portions and satisfies even the most demanding palates. Enjoy your meal!