Rigatoni with Sausage, Peas and Mushrooms

By KathieC

Country Living May 2012

Ingredients

• 1 1/4 pound(s) sweet Italian sausage
• Salt and freshly ground pepper
• 12 ounces rigatoni
• 12 large white mushrooms, sliced
• 1/2 cups dry white wine, such as Bordeaux
• 1 whole garlic clove
• 1 sprig fresh thyme
• Thyme leaves, for garnish
• 1 1/2 cups fresh or frozen peas
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Details

Servings 6
Preparation time 35mins
Cooking time 1mins

Preparation

Step 1

1. In a large skillet over medium heat, simmer sausage and 1¼ cups water, turning sausage occasionally, for 10 minutes. Transfer sausage to a cutting board and slice into 1/4-inch-thick coins. Discard water. In same skillet over medium-high heat, brown sausage, 3 to 4 minutes per side; transfer to a plate. Set aside sausage and skillet with fat.
•Meanwhile, bring a large pot of salted water to a boil and cook rigatoni following package instructions. Drain, reserving ⅓ cup pasta water. Set both aside.

2. In same skillet with reserved fat, cook mushrooms over medium-high heat until golden brown, about 8 minutes. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add garlic, thyme sprig, and reserved sausage to pan and stir. Add reserved pasta water and peas; simmer for 5 minutes. Stir in heavy cream and simmer until mixture thickens, 6 to 8 minutes. Remove thyme sprig and garlic. Stir in butter and ½ teaspoon each salt and pepper.


3. Add reserved rigatoni to skillet. Stir to coat with cream sauce and heat through, 2 to 3 minutes. Garnish with thyme leaves.