Description
Indulge in this comforting, restaurant-quality pasta dish featuring tender ground chicken or turkey, earthy mushrooms, and a luxurious, velvety cream sauce. Infused with aromatic smoked paprika and fennel, this recipe delivers deep, rustic flavors. The ridged rigatoni perfectly captures the rich sauce, making every bite a delight. Simple enough for a busy weeknight yet sophisticated enough for a weekend feast, this family-favorite meal is sure to provide the warmth and comfort you crave.
Ingredients
16 ounces rigatoni pasta
1 pound ground chicken or turkey
1 tablespoon smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon kosher salt
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium-high heat. Add ground meat, smoked paprika, fennel seeds, and salt. Cook, breaking up the meat, until browned.
Add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Reduce heat to medium and pour in the heavy cream. Simmer for 3 minutes to thicken slightly.
Add the cooked pasta and grated Parmesan to the sauce. Toss well, adding reserved pasta water as needed to reach desired consistency.
Serve immediately, garnished with fresh parsley.
Notes
Ensure you cook the ground meat thoroughly until golden brown to develop the deep flavors. You can add a pinch of red pepper flakes if you prefer a little heat. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg