Italian, Pasta, Poultry, Sauces

Mushroom Wine Sauce Sausage Rigatoni

Mushroom Wine Sauce over Sausage Rigatoni

Pair this with a Merlot! I enjoyed with a 2009 Beringer Merlot Napa. This wine is a 5-star!


  • 1/8 teaspoon cumin powder
  • 1/4 teaspoon cracked peppercorns – I used flower pepper from South Africa
  • 1/4 heaping teaspoon cayenne
  • 1/4 teaspoon ground chile, e.g. California Chile Molido or parprika
  • a sprinkle of red chili pepper flakes (this stuff is HOT so use only a sprinkle if you don’t want your pasta TOO HOT)
  • 2 tablespoons grapeseed oil or other cooking oil
  • 1 pound Premium Italian Pork or Chicken Sausage, casing (skin) removed if it has any
  • 8 – 10 ounces white or crimini mushrooms, sliced
  • 1/2 cup red wine
  • 1 tablespoon dried oregano
  • 1 cup heavy whipping cream
  • zest and juice of 1 lime
  • 8 ounces rigatoni pasta
  • grated Parmesan or Romano cheese for serving

    Lime zest

  1. Combine your spices in a small bowl and set aside: cumin, peppercorns, cayenne, ground chile or paprika, and chile flakes, NOT the oregano.
  2. In a large skillet heat 1 tablespoon oil over medium-high heat. Cook the sausage, breaking it up as you cook into smaller pieces about 2 to 3 minutes until it looks like ground meat.
  3. Add the spices and continue to cook the meat until cooked through 7-8 minutes for chicken and longer for pork.
  4. Prepare a large pot to bring 4 quarts water to a boil. (This will be for your pasta.)
  5. In another large skillet heat 1 tablespoons oil over high heat. Saute the mushrooms until they become soft and the mushrooms begin to juice. You will notice the mushrooms become thinner as the juices come out. Once the mushrooms have thinned lower heat to medium-high and pour in the wine, oregano and cream. Reduce 10-12 minutes. After it’s reduced, add the lime juice, zest and meat. Lower heat to LOW and keep warm.
  6. While your sauce is reducing add pasta to pot of boiling water and cook per the instructions, about 12-13 minutes. Add salt to pasta while boiling if desired. Drain.
  7. Toss the drained pasta with the meat and sauce and serve.

This recipe was inspired by Wine sauce inspired by,

Mushroom Wine Sauce Rigatoni Pasta


23 thoughts on “Mushroom Wine Sauce Sausage Rigatoni

  1. I certainly will attempt this recipe. ๐Ÿ™‚ Thanks for sharing!

    Posted by A Toast to the Good Life | May 29, 2012, 9:38 am
  2. OMG – can’t wait to try this with rice pasta. Hope it holds up!

    Posted by cookiemcdoodle | May 21, 2012, 7:24 pm
  3. Such an interesting mix of flavors…I wouldn’t have thought to use lime. I”m sure it was delicious.

    Posted by Karen | May 9, 2012, 8:24 am
  4. This recipe looks amazing! I will definitely have to give it a go!

    Posted by tryingtobelessfat | May 4, 2012, 11:28 am
  5. Yumy!! Thanks for sharing!

    Posted by madamecroquette | May 1, 2012, 5:17 pm
  6. Thanks for the great ideas and recipes. We really enjoy your posts, so we’ve nominated you for the Kreativ Blogger Award over at Our Kitchen Inventions. Take care! Susan

    Posted by Our Kitchen Inventions | May 1, 2012, 11:49 am
  7. It sounds and looks delicious!! Did you use the same Merlot in the sauce that you drank with the finished dish?

    Thank you for the reference!

    Posted by wino2wineknow | April 30, 2012, 1:45 pm
    • I did use the same wine … it was delicious. I was reluctant to use the Beringer because it was that good to drink but I didn’t have any other “economy” wines available to use for the cooking.

      Posted by unwind cooking | April 30, 2012, 3:19 pm
      • Nice! Before I wrote that post on Cooking with Wine, I always saved up my cheapo bottles or used bottles that had been opened a few days back for cooking. But after reading a bit about which wines to use with cooking, I plan to use the ones I drink in every instance! The “experts” seem adamant about using quality wine while cooking… glad you did! Happy cooking… and unwinding. ๐Ÿ™‚

        Posted by wino2wineknow | April 30, 2012, 3:56 pm
  8. I love rigatoni, in part, because if you put peas in it, they fit inside.
    Is that weird? ๐Ÿ™‚

    Posted by Dave | April 26, 2012, 5:00 pm
  9. Wow, what an interesting combination of flavors. This certainly looks like something I will be trying. You’ve got some really creative ideas.

    Posted by dianeskitchentable | April 26, 2012, 10:35 am
  10. This looks really good!

    Posted by yourhealthychicks | April 26, 2012, 10:14 am


  1. Pingback: Varietal: Cooking with Wine in Action « Wino to Wine Know - April 30, 2012

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