Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. ground Italian sausage | ||
| 1 c. chopped onion | ||
| 3 cloves garlic, minced | ||
| 8 oz. sliced fresh portabella mushrooms | ||
| ⅓ c. dry white wine | ||
| 1 (14.5 oz) can Hy-Vee diced tomatoes | ||
| ¼ c. chopped fresh basil | ||
| 1 c. Hy-Vee half-and-half | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 1 (16 oz) package Hy-Vee rigatoni | ||
| Hy-Vee shredded Parmesan, optional |
Directions
- In a large frying pan, cook sausage over medium heat until no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
- Add the onion, garlic and mushrooms and cook, stirring occasionally, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage and tomatoes and simmer, covered, for 10 minutes. Add the basil and half-and-half, and season with salt and pepper. Simmer, uncovered, until slightly thickened.
- Meanwhile, prepare pasta according to package directions. Drain the pasta and toss with sausage mixture. Top with shredded Parmesan, if desired.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 35mg
- Sodium: 350mg
- Total Carbohydrates: 33g
- Protein: 12g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 8%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee rigatoni label.