Ingredients
Equipment
Method
Sear the mushrooms
- Melt the butter in a large pot over medium-high heat and sear the mushrooms until golden brown, about 6–7 minutes, stirring occasionally so they brown evenly.
- Add the garlic and sage leaves, cooking for 1–2 minutes until fragrant and the sage is slightly crisp.
Cook the rigatoni
- Add the rigatoni and chicken broth, bringing to a boil, then scrape up any browned bits from the bottom for extra flavor.
- Reduce the heat to a simmer, cover, and simmer for 14–16 minutes until the pasta is tender and most of the liquid is absorbed.
Finish creamy
- Stir in the heavy cream and parmesan cheese until melted and creamy, heating gently until the sauce looks smooth and coats the pasta.
- Season with salt and pepper, tasting as you go to balance the richness.
- Serve warm, garnished with extra sage if desired, letting the dish sit briefly so the sauce thickens slightly.
Notes
For the best browning, spread mushrooms in an even layer and avoid stirring too frequently during the first 6–7 minutes. Refrigerate leftovers in a covered container for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream can separate when thawed. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).