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Spicy Rigatoni with Mushrooms and Sausage

Watch Rebecca Heaton, Editor of Live Naturally, and Lorenzo Boni, Barilla USA Executive Chef, as they cook Spicy Rigatoni with Mushrooms and Sausage. Follow us on Instagram and head over to IGTV to watch! @livenaturallymagazine

Course: Dinner

Keyword: barilla, barilla pasta, pasta, ragout

Author: Chef Lorenzo Boni

Ingredients

1 jar Vero Gusto® Calabrian Marinara sauce
1 pound Barilla® Rigatoni (or Collezione Rigatoni)
2 garlic cloves, minced
1 cup vidalia onion, small dice
1 cup red pepper, small dice
1/2 cup heavy cream
1 pound spicy Italian sausage (vegetarian option: Impossible Burger)
4 tablespoons extra virgin olive oil
2 cups shitake mushrooms, sliced
1 cup chicken broth
1/2 cup romano cheese, grated
1/4 cup parsley

Instructions

In a skillet, add 2 tbsp oil and onion. On high heat, sauté 2-3 minutes, or until translucent.
Add garlic and cook an additional 2-3 minutes.
Add remaining oil and sausage (or Impossible Burger), stir and cook until brown, about 3-5 minutes. Add mushrooms and peppers and let cook 1-2 minutes.
Meanwhile, cook Rigatoni according to package directions.
Add broth, Vero Gusto sauce and cream to sausage and vegetables and bring to a simmer.
Drain pasta and toss with sauce.
Remove from the fire and add cheese and parsley.

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