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Rigatoni with Tomato, Mushroom, and Sausage


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  • 1 teaspoon olive oil
  • ¼ lb Italian sausage or turkey sweet sausage
  • 1 medium red onion, chopped
  • ½ lb mushrooms, quartered
  • 14.5 oz can stewed tomatoes
  • 8oz tomato sauce
  • ½ teaspoon salt
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon fennel seed
  • ½ teaspoon dry oregano
  • 10 oz Rigatoni pasta



Step 1

Heat water for Pasta
Large skillet heat oil, add sausage (break into bite size pieces) Cook until no longer pink.
Remove sausage to plate, add onion to pan, cook 7 minutes, add mushrooms and cook 5 minutes.
Stir in tomatoes, sauce, ¼ cup water, fennel seed, oregano, salt and sausage. Bring to a boil. Reduce and cook at simmer 5-10 minutes, stir in parsley
Meanwhile cooked rigatoni and drain, add to pasta sauce
Serve with good Italian bread and salad

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