Rigatoni is a short, tube-shaped pasta that has ridges down its sides to help sauces cling to it. It's bigger than penne or ziti, making it great for chunky, meaty sauces like this one.

Mascarpone is often described as Italian cream cheese, which is a fair description, but Mascarpone has a very different flavor than American cream cheese. It's softer, less dense, smoother, milder, not as tangy and has a delicate, yet distinctive funk to it. I love it. And it's what makes this pasta dish so special.

Can this pasta be made gluten free?

Yes! I find that not all pasta sauces adapt well to gluten free pastas. However, this recipe works beautifully with chick pea pasta and lentil pasta in particular. There is so much flavor in the sauce that you can barely tell the difference.

Walnuts on top of pasta instead of grated cheese? Really?

Yes! I know it sounds weird, but it's SO good. The walnuts add a slightly sweet, nutty flavor and a crunchy texture that really tie the dish together and make it come alive. I first tried walnuts on pasta at a little trattoria in San Gimignano, a small medieval town in Tuscany, and absolutely fell in love. Don't be tempted to swap them out for grated cheese - save that for your other pasta.

Can this pasta be made ahead?

Rigatoni with Italian Sausage, Mascarpone + Walnuts is great for entertaining because it can be mostly made ahead and then finished right before serving. Brown the sausage and make the sauce in advance, chop the walnuts and have the pot of water on the stove ready to boil. When it's time for dinner, all you have to do is cook the pasta and toss it together. That's it!

What should I serve with Rigatoni with Italian Sausage, Mascarpone and Walnuts?

This meal is pretty complete on its own. Round it out with a simple salad and/ or a side of sautéed spinach , maybe a little garlic bread and definitely Italian red wine.

Rigatoni with Italian Sausage, Mascarpone + Walnuts

Name: Rigatoni with Italian Sausage, Mascarpone + Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb sweet Italian sausage, removed from casing; 2 whole cloves garlic, gently crushed with the side of a knife; 1 1/2 cups canned crushed tomatoes; salt and pepper to taste, plus plenty of salt for the pasta water; 1/2 lb Rigatoni or any other short shaped pasta *(see note); 8 ounces mascarpone cheese; 1/2 cup walnuts, finely chopped

Rigatoni with Italian Sausage, Mascarpone + Walnuts

A pan with Rigatoni and a wooden spoon sticking out

Print Recipe

★★★★★

5 from 4 reviews

This Rigatoni with Italian Sausage, Mascarpone + Walnuts is a rich, flavorful pasta recipe that can be on your table in under 30 minutes! Perfectly al dente Rigatoni pasta tossed in a velvety Mascarpone tomato sauce and finished with a shower of crunchy chopped walnuts. It might sound strange, but it's absolutely to die for. Only 6 ingredients required!

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: pasta
Method: stovetop
Cuisine: Italian

Ingredients

Scale

1 lb sweet Italian sausage, removed from casing
2 whole cloves garlic, gently crushed with the side of a knife
1 1/2 cups canned crushed tomatoes
salt and pepper to taste, plus plenty of salt for the pasta water
1/2 lb Rigatoni or any other short shaped pasta *(see note)
8 ounces mascarpone cheese
1/2 cup walnuts, finely chopped

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Instructions

Place a large pot of water on the stove and bring it up to a boil.
Add the sausage to a large skillet over medium-high heat. Use a spatula to break it up into little bits as it cooks. When the sausage is browned, add the garlic cloves and cook for about a minute.
Add the crushed tomatoes, lower the heat and let simmer for 5-10 minutes. Season with salt and pepper to taste.
Add a generous amount of salt to the boiling water, then drop in the pasta, give it a stir, and cook until al dente (follow package directions as time will vary with each brand).
While the pasta cooks, stir the mascarpone into the tomato sauce until blended. Remove the garlic cloves and discard if desired (I always leave them in).
Scoop out a cup of pasta water and set aside. Drain the pasta when it's ready, then add it to the pan with the sauce. Toss around for a few minutes until fully each piece of pasta is fully coated in sauce. Add more pasta water a little bit at a time to help loosen it up if the sauce is too thick. Taste for seasoning and adjust as needed.
Sprinkle with the chopped walnuts, then serve immediately.

Notes

*This recipe works very well with chick pea and lentil pasta for a healthier, gluten free version. If using, be sure to rinse the pasta under warm water after draining and before adding to the sauce and use plain tap water in place of pasta water to add in.

Nutrition

Serving Size:
Calories: 971
Sugar: 8.5 g
Sodium: 1619.4 mg
Fat: 70.4 g
Carbohydrates: 54.2 g
Protein: 29.3 g
Cholesterol: 156.8 mg

Keywords: pasta, italian, tuscan, sausage, nuts, dinner

Find it online: https://coleycooks.com/rigatoni-sausage-mascarpone-walnuts/