Sausage and Mushroom Rigatoni With Crispy Sage

8 servings
25 min

Easy sausage and mushroom rigatoni with crispy sage is one of my favorite new recipes!

This easy pasta recipe is perfect for a date night or special occasion dinner. I recently made this for my wedding adversary and my husband absolutely loved it!

I love this dish because it’s super and straightforward. If you like sausage and mushrooms, this recipe is definitely for you!

Recipe Inspiration

I have always loved the flavor combination of sausage and mushrooms. There’s something about the salty, umami flavors of both that really complement each other.

I also LOVE sage. And if you’ve never had crispy sage, you are missing out! It’s deliciously savory and crispy. It’s one of my favorite garnishes to add to pasta dishes and soups.

This recipe is inspired by the sage growing in my little garden. It smells so fresh every time I walk past, and I knew that I needed to make a recipe with it as soon as possible!

Frequently Asked Questions

What kind of mushrooms should I use for this recipe?You may use any kind of mushrooms in this recipe. I made this recipe with white mushrooms, but you may swap any other kind of mushroom.

What does Sage taste like?Sage has an earthy and peppery flavor. When fried, it takes on an umami flavor and has a nice crisp. Sage is excellent paired with sausage and mushrooms.

Can I use ground turkey or chicken instead of sausage?Yes, you may use ground turkey or chicken instead of sausage in this recipe, but I would add more seasonings to make sure the dish has sufficient flavor.

Sausage and Mushroom Rigatoni With Crispy Sage
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 10-15 sage leaves
  • 1 tbsp olive oil
  • 1 lb rigatoni pasta
  • 1 lb Italian sausage
  • 1 lb white mushrooms, sliced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 1 tbsp butter
  • Grated parmesan, for serving

1. Heat olive oil on medium heat in a large skillet. Fry sage leaves until crispy, about 2 minutes per side. Remove sage from pan and place on a paper towel to drain.
2. Cook rigatoni according to package directions or until al dente. When pasta is done, reserve 1/4 cup pasta water, then drain.
3. Meanwhile, in the same large skillet, cook Italian sausage for 4 minutes, or until it starts to brown.
4. Add mushrooms, red pepper flakes, salt, pepper, and garlic to the skillet. Cook for 5 minutes, until the mushrooms start to crisp.
5. Add white wine and butter to the pan. Simmer for 5 minutes, or until the wine is reduced. Add 1/4 cup pasta water, and simmer until reduced.
6. Place rigatoni in a large serving bowl. Top with sausage and mushroom sauce, then top with crispy sage. Top with grated parmesan and serve.
Christina Musgrave | Tasting With Tina
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