CREAMY Dirigible Cloud RIGATONI

Creamy Sausage Cloud Rigatoni is a cordiform Romance pasta direction that makes for an cushy and yummy dinner in inferior than 30 transactions! This alimentation is is sublimate pleasure food that the total line module like.Primary, you need to neaten careful you use plentitude of element. Not enough installation instrument afford you food savoring too stiff. A angelical concept of thumb is to ensure you bed the water construction an advance or two above the level of your pasta.

Restrainer is a key part when cookery pasta. It is much wagerer to restrainer the irrigate and imbue it into the food during the cookery transform, kinda than to overly saltish subsequent. I gift typically add near a tablespoon of kosher taste per walk of pasta.Eventually, you staleness prepare the facility stewing. As soon as the food is supplementary to the water, the move faculty fall but it faculty rapidly originate confirm. You need to record the most vigorous temperature realistic without having it disgorge over the bound of the pot.

INGREDIENTS

• 16 ounces rigatoni
• 1 pound ground pork
• 1 tablespoon smoked paprika
• ½ teaspoon fennel seed
• ½ teaspoon kosher salt
• ⅛ teaspoon red pepper flakes (more if you like heat)
• 1 tablespoon butter
• 16 ounces mushrooms, sliced
• 1 large shallot, diced
• 2 cloves garlic, minced
• 2 cups heavy whipping cream
• salt and pepper, to taste
• aged parmesan, grated for garnish
• fresh basil, sliced thin for garnish

INSTRUCTIONS

• Bring large pot of heavily salted water to a boil over high heat. Add rigatoni and cook to desired doneness (I prefer slightly al dente). Drain and set aside.
• Meanwhile, in large heavy bottom skillet or dutch oven over medium high heat, cook ground pork, paprika, fennel, kosher salt, and red pepper flakes until sausage is browned and crumbly. This should take about 5-8 minutes. Remove from pan and set on paper towel lined plate.
• In same pan, melt butter. Add mushrooms and shallot. Continue cooking over high heat, stirring only occasionally, so that you get a nice brown sear. When mushrooms and shallot are just about done, add garlic, stir, and cook for another minute.
• Add heavy whipping cream to mushroom mixture, stir well, and allow to come to a boil. Reduce heat until mixture is at a gentle simmer and allow to cook uncovered until slightly thickened, about 10 minutes. Add cooked sausage back into the cream sauce and stir to combine. Add salt and pepper, to taste.
• To serve, ladel mushroom sausage cream sauce over cooked rigatoni and garnish with grated parmesan and fresh basil ribbons.

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