Rigatoni With Italian Sausage Mushrooms And Cream Di Parmigiano

Ingredients

900 grams italian sausage

500 grams pasta

700 grams mushrooms

1 cup of wine

Worcestershire

For crema parmigiano

500ml of milk

200grams parmigiano

50 grams butter

50 grams flour

Instructions:

In a pan add the butter, when it melts add flour and stir for about 2 min

Add the milk gradually and keep stirring, when all the milk is poured add the cheese and keep stiring until its thickness when ready turn of the heat and set it aside

Take the sausage out the casing and crumble it into the consistancy of ground beef

In a pan add garlic and sausage and fry it until golden brown

After add the mushroom until soft than add wine and a dash of worcestershire sauce

When the alcohol has evaporated add the pasta int the pan and add the cream di parmeggiano add pasta water if need be.

Mix everything together until incorporated, add a handful of parsley, plate and enjoy.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use any type of Italian sausage for this recipe?

Yes, you can use any type of Italian sausage you prefer or have available.

Whether it’s sweet, mild, or spicy Italian sausage, the choice is yours.

Adjust the seasoning accordingly based on the type of sausage you use.

Can I substitute the rigatoni pasta with another type of pasta?

Absolutely! While rigatoni works well with this recipe due to its sturdy shape and ability to hold the sauce, you can substitute it with any other pasta shape you like.

Penne, fusilli, or farfalle would also work nicely.

What can I use instead of wine?

If you prefer not to use wine or if you don’t have any on hand, you can substitute it with chicken or vegetable broth.

This will still provide depth of flavor to the dish without the alcohol content.

Is Worcestershire sauce necessary for this recipe?

Worcestershire sauce adds a unique umami flavor to the dish, but if you don’t have it or prefer not to use it, you can omit it without significantly altering the overall taste.

Alternatively, you can use a small amount of soy sauce as a substitute.

Can I make the crema parmigiano ahead of time?

Yes, you can prepare the crema parmigiano ahead of time and store it in the refrigerator until you’re ready to use it.

Simply reheat it gently on the stove or in the microwave, stirring occasionally, until it reaches the desired consistency before adding it to the pasta.

Can I use a different type of cheese for the crema parmigiano?

While parmigiano cheese adds a rich and nutty flavor to the sauce, you can experiment with other hard cheeses such as pecorino Romano or Grana Padano if you prefer or if parmigiano is not available.

How can I adjust the recipe to make it vegetarian or vegan?

To make this recipe vegetarian, you can substitute the Italian sausage with plant-based sausage alternatives or omit it altogether and increase the quantity of mushrooms for a hearty vegetable-based dish.

For a vegan version, use dairy-free alternatives such as almond milk, vegan butter, and vegan cheese for the crema parmigiano.

Is it necessary to add pasta water to the sauce?

Pasta water contains starch from the pasta, which helps thicken the sauce and bind it to the pasta, creating a creamy texture.

Adding pasta water is optional, but it can enhance the overall consistency and flavor of the dish.

Can I prepare the sauce in advance and reheat it later?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2-3 days.

When ready to serve, reheat the sauce gently on the stove, stirring occasionally, until heated through.

You may need to add a splash of milk or pasta water to adjust the consistency.

How can I make this dish gluten-free?

To make this recipe gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the crema parmigiano sauce.

Ensure that all other ingredients, including the Italian sausage and Worcestershire sauce, are also gluten-free.