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Photo of Creamy pork and mushroom rigatoni by WW

Creamy pork and mushroom rigatoni

Total Time
40 min
20 min
20 min
This creamy mushroom and tomato pasta goes perfectly with delicious chopped pork sausages.


Dry pasta

250 g, rigatoni

Extra lean pork sausage

3 thick, (280g)

Olive oil

2 tsp


300 g, (button) thinly sliced

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Cherry tomatoes

800 g, (canned)

Reduced-fat cream

2 tbs

Fresh basil

cup(s), small

Grated parmesan cheese

cup(s), (25g)


  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return pasta to pan.
  2. 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.
  3. 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.
  4. Add tomato mixture to pasta and stir gently to combine. Divide pasta among bowls and serve sprinkled with basil and parmesan.


The sauce can be made ahead of time. Store in an airtight container in the refrigerator. Reheat in a saucepan over low heat (or in the microwave) before stirring into pasta.