Ingredients
12 ounces uncooked rigatoni or large tube pasta3 pork and chicken Italian sausage links (3-1/2 ounces each), casings removed 1-1/2 cups sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1 can (10 ounces) diced tomatoes and green chiles, drained1 carton (8 ounces) mascarpone cheese1/4 cup half-and-half cream1/8 teaspoon ground nutmeg1 cup shredded fontina cheese1/4 cup grated Parmesan cheese1 tablespoon minced fresh parsley
Preparation
Cook rigatoni according to package directions.
Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.
Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.
