Wednesday, October 28, 2009

Rigatoni with Sausage & Fontina Sauce

This recipe was introduced to the family by The Mom. Not sure where she got it (probably a magazine) but she can edit that in later if she wants. This is an immediate hit with everyone and I love it because it's so quick! It does dirty a lot of pans, though, which can be annoying, so sometimes I saute the mushrooms with the sausage, once it's about half way done. Tastes just as good, just doesn't look as pretty :) I've been meaning to try substituting Mozzarella for Fontina, to see if it tastes as good and I plan to update once I have tried it. I have tried using half and half instead of cream and it tastes good, but the sauce doesn't stick to the pasta as well. Perhaps I should have let it simmer longer to thicken it. Finally, I usually just use dried herbs in place of fresh ones, but having the fresh basil on top really really really improves the dish and I highly recommend it if you can!


1 lb italian sausage
2 T olive oil
3-4 cloves garlic, minced or put through a garlic press
1-28 oz can Italian crushed tomatoes
1/2 t red pepper flakes
1 T dried basil
1 c heavy cream
1/2 lb Fontina cheese, grated
1/4 c grated Romano cheese (I use Parmesan)
2 T chopped fresh basil leaves
1 lb Rigatoni, cooked "al dente", drained
Fresh mushrooms sauteed in butter (2 or 3 oz package)


In a heavy skillet, saute the sausage in olive oil until no longer pink, crumbling as it cooks. Add garlic. Cook 1 minute. Add tomatoes, red pepper flakes, and basil. Cover, cook for 10 minutes. Add heavy cream and grated Fontina cheese. Stir on low until cheese is melted. Place cooked pasta on serving platter. Top with sauce, grated Romano cheese, sautéed mushrooms, and fresh basil.

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