All I want on Valentine’s Day is a comforting pasta meal with a glass of wine and maybe a side salad. This pasta is very simple, yet packed with flavor from the browned mushrooms and sausage. It’s both nourishing and indulgent without feeling heavy. Plenty of room for chocolate cake!
Ingredient Highlight
Mushrooms! Are one of my favorite ingredients to add to vegetarian dishes because they have a meaty texture and an umami-rich flavor. They’re a great source of minerals like selenium, potassium and zinc and are also high in B vitamins.
Servings 2 People
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 6 oz rigatoni
- 2 tbsp olive oil
- 8 oz cremini mushrooms, tough stems removed, thinly sliced or chopped about 2 heaping cups
- ⅛ tsp kosher salt
- 4 oz ground Italian sausage
- ½ cup finely grated parmesan or pecorino cheese plus more, for topping
- Black pepper
- 1 tbsp cold butter
- Fresh parsley, chopped for garnish, optional
- You can use any mushroom variety here, just make sure you get about 2 heaping cups of sliced or chopped mushrooms.
Instructions
- Fill a large pot with about 2 quarts of water and plenty of salt (about 1 tablespoon). Bring to a boil, then cook your pasta according to the instructions on the box. Reserve 1 cup pasta water, then drain and set aside.
- In a large skillet over medium-high heat, warm the olive oil. Add the mushrooms, spread them out into an even layer, then let them cook, undisturbed for 3-4 minutes, or until browned. Give the mushrooms a stir and cook for 2 more minutes, or until browned and cooked through. Sprinkle a pinch (⅛ teaspoon) salt all over and mix to combine. Transfer to a bowl to keep warm.
- In the same skillet over medium-high heat, add your sausage, breaking it up into chunks and spreading out into an even later. Let the sausage cook for 2-3 minutes, undisturbed, or until browned. Give it a stir, breaking up any large chunks into smaller chunks, and let cook again, undisturbed for about 2 more minutes, or until cooked through.
- In the same skillet over medium heat, add mushrooms, cooked pasta, cheese, ½ cup of the reserved pasta water, and a few cranks of black pepper. Stir everything together and let cook until the liquid reduces and a glossy sauce forms, stirring constantly, about 1-2 minutes. Once the sauce has reduced, add the butter and stir it in to coat until it’s melted into the sauce. If it starts to look dry, add in a splash of pasta water. Serve topped with more cheese, some black pepper, and chopped parsley (if using).
Items you can prep ahead (optional)
- Thinly slice 8 oz mushrooms (about 2 heaping cups)
- Grate ½ cup parmesan or pecorino cheese
- Chop parsley, if using.
Substitutions:
- To make gluten-free, use gluten-free pasta.
- To make vegan, substitute another 8 oz of mushrooms for the pork and brown them in two batches using 2 tablespoons per batch and sprinkling them with ¼ teaspoon salt at the end. If you do this, add in 2 cloves chopped garlic, 1 teaspoon fennel seeds, and ¼-½ teaspoon red pepper flakes in the last 30 seconds of cooking the mushrooms. Skip the cheese and add an extra ½ teaspoon salt in with the water. Substitute olive oil for the butter at the end. Top with this pumpkin seed parmesan instead!
- Use any ground meat in place of sausage. If you do this, add in 2 cloves chopped garlic, 1 teaspoon fennel seeds, and ¼-½ teaspoon red pepper flakes in the last 30 seconds of cooking the meat.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days. This pasta is best fresh!
Leftovers + Repurposing:
- If reheating, you can stir in a splash of water before microwaving or reheating in a pan on the stove. Be sure to top with cheese, pepper, and a good drizzle of olive oil.
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