15-Min Creamy Mushroom & Pancetta Pasta
with Truffle Zest & Pre-Cooked Rigatoni
with Hot Italian Pork Sausage
Details
In this creamy pasta, earthy mushrooms, delightfully salty pancetta, and tubular rigatoni come together in a decadent cream sauce, made even more luxurious by a dash of our truffle zest seasoning.
Ingredients
10 oz
Hot Italian Pork Sausage
10 oz
Cooked Rigatoni Pasta
4 oz
Mushrooms
3 oz
Baby Spinach
¼ cup
Grated Parmesan Cheese
¼ cup
Cream
½ oz
Garlic & Herb Flavored Butter
¼ tsp
Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)
1 ½ tbsp
Mushroom Duxelles
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start your dish
Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan, heat a drizzle of olive oil on medium- high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the sausage is cooked through.
step 2
Make the sauce
Carefully add the cream (shaking the packet before opening), mushroom duxelles, butter, spinach, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the truffle zest as you'd like; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.
step 3
Finish the pasta & serve your dish
Add the pasta; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Serve the finished pasta garnished with half the parmesan (you will have extra). Enjoy!
Ingredients
10 oz
Hot Italian Pork Sausage
10 oz
Cooked Rigatoni Pasta
4 oz
Mushrooms
3 oz
Baby Spinach
¼ cup
Grated Parmesan Cheese
¼ cup
Cream
½ oz
Garlic & Herb Flavored Butter
¼ tsp
Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)
1 ½ tbsp
Mushroom Duxelles
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start your dish
Wash and dry the fresh produce. Thinly slice the mushrooms. In a large, high-sided pan, heat a drizzle of olive oil on medium- high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and the sausage is cooked through.
step 2
Make the sauce
Carefully add the cream (shaking the packet before opening), mushroom duxelles, butter, spinach, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the truffle zest as you'd like; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.
step 3
Finish the pasta & serve your dish
Add the pasta; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Serve the finished pasta garnished with half the parmesan (you will have extra). Enjoy!
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