Rigatoni with Salsiccia and Mushrooms

Introduction

This is one of those “simple” pastas where the payoff is all technique. Dry-fry the mushrooms first so they release water, then add fat and high heat so they actually sear, and let the salsiccia brown properly for all those flavorful bits. Finish with tomato paste and creme fraiche (or heavy cream), or keep it as a straight tomato sauce if you prefer.

Step-by-step

Ingredients (4 servings)

• 400 g rigatoni (14 oz)
• 350-450 g salsiccia (12-16 oz), casings removed if needed
• 500 g mixed mushrooms (1.1 lb), roughly chopped
• 3 shallots, thinly sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, finely chopped
• 50 g tomato paste (about 3 tbsp)
• 150 g creme fraiche (5 oz) or 150-200 ml heavy cream (2/3-3/4 cup)
• 60 g parmesan/pecorino, finely grated (2 oz)
• Salt and black pepper
• Chili flakes (optional)
• 100-200 ml pasta water (1/2-3/4 cup), as needed
• Lemon and parsley (optional, to finish)

Method

1. Prep: Put a large pot of water on for pasta. Cut mushrooms, shallots and pepper. If using sausage links, remove the casings.
2. Dry-fry mushrooms: Heat a large skillet over medium-high heat. Cook mushrooms without oil until they release liquid and most of it evaporates.
3. Brown mushrooms: Add 1-2 tbsp oil (and a small knob of butter if you like). Season lightly and brown well. Transfer mushrooms to a plate.
4. Cook pasta: Salt the water well and cook rigatoni just shy of al dente. Reserve 2-3 dl pasta water, then drain.
5. Vegetables + salsiccia: In the same skillet, add a bit of oil and cook shallots and pepper for 3-4 minutes. Add garlic and chili flakes for the last 30 seconds. Add salsiccia and cook until well browned.
6. Tomato paste: Stir in tomato paste and cook 1-2 minutes until it darkens slightly.
7. Sauce: Add mushrooms back in. Stir in creme fraiche and loosen with pasta water to a glossy sauce.
8. Toss: Add pasta to the skillet and toss thoroughly. Season to taste. Finish with parmesan, and optionally lemon and parsley.

Tips

• Don’t rush the mushrooms - dry first, fat later.
• Let the salsiccia sit for a couple minutes before stirring so it can brown.