Craving that rich, decadent pasta dish you always adore at The Cheesecake Factory? This copycat recipe for their Italian Sausage and Fresh Mushroom Rigatoni lets you recreate that restaurant-quality experience in your own kitchen. It’s surprisingly easy to make, packed with flavor, and perfect for a satisfying weeknight dinner or a special occasion. Get ready to impress yourself and your loved ones with this delicious and healthy homemade meal!
Ingredients:
- 1 lb Italian sausage (sweet or hot, your preference)
- 1 tbsp olive oil
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for extra heat)
- Salt and freshly ground black pepper to taste
- 1 lb rigatoni pasta
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish (optional)
Instructions:
Step 1: Brown the Sausage: Remove the sausage from its casings and brown it in a large skillet over medium heat. Break it up with a spoon as it cooks. Once browned, drain off any excess grease.
Step 2: Sauté the Vegetables: Add the olive oil to the same skillet. Add the chopped onion and sauté until softened, about 5 minutes. Add the sliced mushrooms and minced garlic, and cook for another 3-5 minutes, until the mushrooms are tender.
Step 3: Simmer the Sauce: Stir in the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce heat and cook for at least 15 minutes, stirring occasionally, to allow the flavors to meld.
Step 4: Cook the Pasta: While the sauce simmers, cook the rigatoni according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
Step 5: Combine and Serve: Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Stir in the Parmesan cheese.
Step 6: Garnish and Enjoy: Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves, if desired.
Cooking Tips for the Best Results:
- For a richer flavor, use a combination of sweet and hot Italian sausage.
- Don't overcrowd the skillet when browning the sausage; work in batches if necessary to ensure even browning.
- If you don't have fresh basil, you can substitute with 1 teaspoon of dried basil.
- For a creamier sauce, stir in a splash of heavy cream at the end.
- Add a pinch of sugar to balance the acidity of the tomatoes.
Variations:
- Vegetarian: Omit the sausage and add a cup of cooked lentils or chickpeas for extra protein.
- Spicy: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Creamy: Stir in 1/2 cup of heavy cream or crème fraîche at the end of cooking.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 Fat: 20-25g Protein: 20-25g Carbohydrates: 50-60g
This delicious Italian Sausage and Fresh Mushroom Rigatoni is a quick dinner idea that's both satisfying and flavorful. Enjoy this easy recipe, and remember to share your culinary creations with us! We’d love to see your homemade versions of this delicious dish. Happy cooking!