Print
Portobello Rigatoni Calabrese Recipe

Rigatoni Calabrese Recipe

This flavorful pasta dish is the perfect weeknight dinner! Made with rigatoni pasta, mushrooms, sausage, escarole, olives, and tomatoes, it's simple yet delicious!
Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 768 kcal
Author Terralina Crafted Italian

Ingredients

  • 1 pound rigatoni pasta or substitute an equal amount of gluten free pasta
  • 1 pound Italian sausage
  • 2 tablespoons olive oil
  • 1 cup sliced mushrooms
  • 1 1/2 cups chicken stock
  • 1/2 cup kalamata olives pits removed
  • 2 cups escarole
  • 1 cup chopped tomato
  • 8 tablespoons unsalted butter
  • salt to taste
  • pepper to taste

Instructions

  1. Cook pasta in at least 1 gallon of salted water until just under done.
  2. Prepare sauce while pasta cooks (about 10 minutes)
  3. In a very large skillet, sauté sausage with olive oil until brown.
  4. Add mushrooms and cook for 1 – 2 minutes.
  5. Add chicken stock and bring to a boil.
  6. Add tomato, escarole and olives and cook for 1 minute more.
  7. Add butter and season with salt and pepper.
  8. When pasta is slightly under done, add to sauce.
  9. Stir and cook briefly until pasta is done and the dish comes together.
  10. Serve in 4 pasta bowls or on a platter for family style.

Recipe Notes

To make this recipe gluten free, substitute gluten free pasta as directed, and double check all ingredient labels for safety.

Nutrition Facts
Rigatoni Calabrese Recipe
Amount Per Serving
Calories 768 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 19g119%
Cholesterol 99mg33%
Sodium 881mg38%
Potassium 601mg17%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 4g4%
Protein 23g46%
Vitamin A 920IU18%
Vitamin C 6.7mg8%
Calcium 63mg6%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.