We're still living off of the deer Benjamin got this winter which means whenever I see a recipe for sausage I tend to want to try it out. Next time he gets a deer we'll opt for more sausage and less deer burger. Although burger season is upon us I don't foresee eating deer burgers. Beef please.
This recipe made me realize I need to cook with rigatoni more. It really sucks up the sauce so well and I'll just say it, it's fun to eat. If you don't have venison you could of course use any other sausage you like. This is a great dish to make when you buy a large carton of heavy cream and need to use some of it up. Oh...you don't do that? I do.
{Recipe thanks to and loosely adapted from Country Living}
{Ingredients You'll Need}
- 1 1/4 pounds venison sausage or sweet Italian sausage
- salt and pepper for seasoning
- 12 ounces rigatoni
- 12 white mushrooms, sliced (or 1 carton)
- 1/2 cup white wine
- 1 whole garlic clove
- a few dashes of dried thyme or one sprig of fresh if you have it
- 1 1/2 cups fresh or frozen peas
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- In a large skillet saute the sausage, breaking it up into crumbles. Meanwhile cook the rigatoni according to the package instructions, drain it, and reserve about 1/3 cup of the pasta water.
- Remove the sausage from the skillet then place the mushrooms in the same pan and cook until golden, about 8 minutes. Add wine, scraping down any brown bits, then add thyme and garlic and the reserved sausage.
- Add the reserved 1/3 cup pasta water and peas then simmer for 3 minutes. Add the heavy cream and simmer until everything thickens about 5 minutes more then add in the pasta so that it all cooks together. Season with salt and pepper and serve hot!
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