Sometimes I crave weird things. Well, weird for me. Like sausage and caramelized onions. I needed sausage and caramelized onions yesterday. I figured the best way to combine them was in a pasta dish and came up with this beauty.

It was delicious! Amazing even. The cream sauce seemed lighter than it really was because of all the stuff – caramelized onions, mushrooms, chicken sausage, pasta – that it had to cover and the Marsala wine gave it a great depth. My husband and I agreed (which we rarely do) that this is something that I need to make again and again. But next time, I have to make some garlic bread with it!

It seems like there are a lot of steps but if you’re willing to wash more dishes, which I’m not, you could easily cook all the different elements at once to speed to process up. Just make sure you start the pasta first thing so you aren’t standing around waiting for it to cook.

Rigatoni & Chicken Sausage in Marsala Cream Sauce

Ingredients

1 pound rigatoni
3 teaspoon olive oil, divided
1 onion, thinly sliced
1 pound Italian chicken sausage, cut into bite size pieces
8 ounces baby bella mushrooms, sliced
1 onion, thinly sliced
1/2 cup Marsala wine
1 cup heavy cream
1/2 teaspoon dried basil
salt & pepper, to taste
Parmesan, grated for serving

Instructions

  1. Bring a large pot of water up to a boil.
  2. Heat 1 teaspoon olive oil over medium-low heat in a large pan. Add in onion slices and allow to caramelize for 10 - 15 minutes until golden brown and soft. If the onions start to burn, turn the heat down to low. Remove onions to plate once caramelized and set aside.
  3. In the same pan, heat another teaspoon of olive oil over medium-high heat. Add chicken sausage and cook, stirring occasionally, until sausage is cooked through, about 5 minutes. Remove to a plate and set aside.
  4. Add rigatoni to the now boiling pot of water. Stir occasionally. Drain when finished and return to large pot.
  5. Using the same pan again, add the final teaspoon of olive oil and heat over medium-low heat. Add in mushrooms and cook, stirring occasionally, until mushrooms are tender and dark brown, about 10 minutes. Remove to a plate.
  6. Lower the heat and add Marsala wine. Raise heat to medium-high. Use a wire whisk to deglaze the pan. Allow the wine to reduce for a few minutes and then add the heavy cream. Bring to a boil and let boil for 2 minutes, until slightly thickened. Stir in onions, chicken sausage, mushrooms, and basil. Pour over pasta. Season with salt and pepper. Serve with grated Parmesan.
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