Rigatoni with Sausage in Salsa Rosa Sauce


Rigatoni with Sausage in Salsa Rosa Sauce

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Recipe Data


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    Servings and Ingredients

    Serves 12
    1 lbs. ground Italian sausage
    1 c. chopped onion
    3 cloves garlic, minced
    8 oz. sliced fresh portabella mushrooms
    ⅓ c. dry white wine
    1 (14.5 oz) can Hy-Vee diced tomatoes
    ¼ c. chopped fresh basil
    1 c. Hy-Vee half-and-half
    Hy-Vee salt and Hy-Vee pepper, to taste
    1 (16 oz) package Hy-Vee rigatoni
    Hy-Vee shredded Parmesan, optional


    1. In a large frying pan, cook sausage over medium heat until no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
    2. Add the onion, garlic and mushrooms and cook, stirring occasionally, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage and tomatoes and simmer, covered, for 10 minutes. Add the basil and half-and-half, and season with salt and pepper. Simmer, uncovered, until slightly thickened.
    3. Meanwhile, prepare pasta according to package directions. Drain the pasta and toss with sausage mixture. Top with shredded Parmesan, if desired.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 35mg
    • Sodium: 350mg
    • Total Carbohydrates: 33g
    • Protein: 12g

    Daily Values

    Vitamin A 6%
    Vitamin C 8%
    Iron 10%
    Calcium 4%

    Recipe Source:

    Hy-Vee rigatoni label.