Ingredients
16ozrigatoni
1lbground pork
1tbspsmoked paprika
½tspfennel seed
½tspkosher salt
⅛tspred pepper flakes
1tbspbutter
16ozmushrooms,sliced
1large shallot,diced
2garlic cloves,minced
2cupsheavy whipping cream
salt and pepper,to taste
aged parmesan,grated
fresh basil,sliced thin
Preparation
Bring large pot of heavily salted water to a boil over high heat. Add rigatoni and cook to desired doneness. Drain and set aside.
Meanwhile, in a large heavy-bottom skillet or dutch oven over medium-high heat, cook the ground pork, paprika, fennel, kosher salt, and red pepper flakes for about 5 to 8 minutes, until sausage is browned and crumbly.
Remove from pan and set on paper towel lined plate.
In same pan, melt butter. Add mushrooms and shallot. Continue cooking over high heat, stirring only occasionally, to get a nice brown sear. When mushrooms and shallot are just about done, add garlic, stir, and cook for another minute.
Add heavy whipping cream to mushroom mixture, stir well, and allow to come to a boil. Reduce heat for about 10 minutes, until mixture is at a gentle simmer and allow to cook uncovered until slightly thickened.
Add cooked sausage back into the cream sauce and stir to combine. Add salt and pepper, to taste.
To serve, ladel mushroom sausage cream sauce over cooked rigatoni and garnish with grated parmesan and fresh basil ribbons.
