Creamy pork and mushroom rigatoni
250 g, rigatoni
extra lean pork sausage
3 thick, (280g)
300 g, (button) thinly sliced
1 medium, thinly sliced
2 clove(s), crushed
800 g, (canned)
⅓ cup(s), small
grated parmesan cheese
⅓ cup(s), (25g)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
- Meanwhile, heat a large non-stick frying pan over medium-high heat. Add sausages and cook, stirring and breaking up with a heatproof spatula, for 5 minutes or until browned. Transfer to a plate. Heat 1 teaspoon oil in same pan over medium heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Transfer to plate with sausage.
- Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add cherry tomatoes and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until thickened. Add sausage, mushrooms and cream and stir until heated through.
- Add tomato mixture to pasta and stir gently to combine. Divide pasta among bowls and serve sprinkled with basil and parmesan.