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Rigatoni with Sausage and Mushrooms

Pasta & Side Dishes

Serves 4

This pasta and sauce dish is the perfect comfort food. Hearty and warm, rigatoni in red sauce with Italian sausage and mushrooms. Serve with a green salad and garlic bread, yum!



  • 1 cup dried porcini mushrooms
  • 2 cups chicken broth
  • 2 Tbsp extra virgin olive oil
  • 1 medium white onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 sweet Italian sausages, casings removed and crumbled
  • 1 Tbsp Marsala wine
  • 2 cups canned whole peeled tomatoes, chopped with juice
  • 1 tsp dried marjoram
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and Pepper


  • 3/4 cup rigatoni per person or a 12 - 14 oz box for 4 servings
  • 1 Tbsp unsalted butter
  • 1/2 cup freshly grated Pecorino Romano cheese
  • Handful of chopped parsley


In a small pan, heat chicken broth to a boil. Take off stove, add porcini mushrooms and cover with a lid to soften the mushrooms.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and fry until transparent. Add the sausages and saute until golden brown.

Remove porcini mushrooms from the broth with a strainer, reserving the chicken/mushroom liquid. Chop the mushrooms and add them to the skillet.

Add the Marsala wine and stir allowing it to evaporate before adding the tomatoes and 1 cup of the reserved chicken / mushroom broth. Optional: To make a richer sauce substitute 1/2 cup of cream for 1/2 cup of the reserved chicken / mushroom broth.

Add marjoram, thyme, bay leaf, salt and pepper to taste. Lower the heat and continue to cook, covered, for another 30 minutes or until sauce is reduced.


Cook the rigatoni according to package instructions. When done strain pasta in a colander. Stir in the drained pasta with the sauce in the large skillet. Remove the bay leaf and add butter.

Add cheese and chopped parsley, transfer to a warmed serving platter and serve immediately.