This rich and comforting sausage rigatoni with blood sausage, chanterelles, and garlic tarragon butter is the perfect autumn pasta recipe.
When the leaves start to crisp and the air gets that unmistakable bite, my kitchen turns into a temple of comfort food.
And nothing screams autumn indulgence louder than sausage rigatoni—especially when it stars blood sausage, chanterelle mushrooms, and a garlic tarragon butter sauce that hugs every curve of the pasta like a cashmere blanket.
This isn’t your average weeknight pasta.
This sausage rigatoni is earthy, rich, and unapologetically bold. It is the kind of dish that makes you want to cancel plans, light a candle, and pour yourself a generous glass of something red and sultry. Which brings me to the real kicker: sausage rigatoni and Portia Crianza?
Oh baby, this is a love story.
Why These Ingredients Just Work
Let’s break it down.
Blood sausage (aka black pudding or boudin noir) is one of those ingredients that people either shy away from or fall head-over-heels for. I am definitely camp blood sausage. I loooove it to bits. It’s got this deep, iron-rich, and slightly sweet flavor that is almost primal, and when you pan-fry it until the edges crisp up?
Game over.
Pair that with chanterelle mushrooms, which bring a delicate nuttiness and a whisper of forest floor magic, and you have got a duo that feels like a walk through an enchanted woodland. Add garlic and tarragon butter to the mix, and suddenly your sausage rigatoni is singing in French. The tarragon adds a subtle aniseed note that lifts the richness and keeps things from getting too heavy.
Rigatoni, with its ridges and hollow center, is the perfect pasta for this sauce. It traps all that buttery goodness and lets the sausage and mushrooms cling on for dear life.
Every bite is a little adventure.
Blood Sausage = Autumn Royalty
Let’s give blood sausage its moment.
It’s not just a quirky ingredient—it is the soul of this dish. There’s something about its warmth and depth that makes it ideal for cooler months. It is hearty without being clumsy, luxurious without being fussy. In short, it is autumn royalty.
I have made sausage rigatoni with all kinds of sausages—spicy Italian, fennel, even merguez—but blood sausage brings a whole new level of sophistication. It is the kind of ingredient that makes you feel like you are cooking with intention.
Like you are not just feeding yourself, you are treating yourself.
Enter Portia Crianza: The Perfect Pour
Now, let’s talk wine.
Portia Crianza is a bold, structured red from the Spanish Ribera del Duero region, and it is basically tailor-made for this dish. This 100% tempranillo wine with its notes of dark berries, tobacco, and a hint of spice, it complements the richness of the blood sausage and the earthiness of the mushrooms like you wouldn’t believe.
The wine’s acidity cuts through the butter, its tannins play nice with the sweet and creamy blood sausage, and its depth mirrors the complexity of the dish. Blood sausage rigatoni and this Portia Crianza together are like a smoky jazz riff on a rainy evening.
You will want to slow down, savor, and maybe even write poetry about it.
Why You’ll Keep Coming Back
This blood sausage rigatoni is the kind of dish you’ll crave when the days get shorter and your sweaters get thicker. It’s comforting, yes, but it’s also exciting. It’s got layers, personality, and just enough edge to keep things interesting.
Are you cooking for friends, impressing a date, or just spoiling yourself?
This sausage rigatoni delivers. And with Portia Crianza in your glass? You’re not just eating—you’re dining.
Enjoy!
Blood Sausage Rigatoni with Chanterelle Mushrooms & Garlic Tarragon Butter
This rich and comforting sausage rigatoni with blood sausage, chanterelles, and garlic tarragon butter is the perfect autumn pasta recipe.
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium garlic cloves finely minced
- 1 tbsp fresh tarragon finely chopped (or 1 teaspoon dried)
- 5,5 oz chanterelle mushrooms (155 g) cleaned and roughly chopped
- 7 oz blood sausage sliced into thick rounds
- grated parmesan or pecorino (optional)
- salt
- peper
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1) Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, following the package instructions. Reserve about ½ cup of the pasta water before draining, then set the pasta aside.
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2) While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced blood sausage and cook for 2–3 minutes on each side, until the edges are crisp and caramelized. Be gentle when flipping, as blood sausage can be delicate. Once browned, transfer the sausage to a plate and keep warm.
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3) In the same skillet, add 1 tablespoon of the butter. Once melted, add the chanterelle mushrooms and sauté for 5–7 minutes, stirring occasionally, until golden and slightly crisp. Season with a pinch of salt and pepper.
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4) Reduce the heat slightly and stir in the minced garlic and chopped tarragon. Cook for 1–2 minutes, just until the garlic is fragrant and softened. If using, deglaze the pan with a splash of white wine or vermouth and let it simmer briefly.
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5) Add the remaining tablespoon of butter to the pan and stir until melted. Then add the cooked rigatoni and toss gently to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.
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6) Carefully return the pan-fried blood sausage to the skillet, nestling the slices among the pasta and mushrooms. Let everything warm together for a minute or two, then taste and adjust seasoning.
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7) Plate the pasta and top with a few slices of the crispy blood sausage. Sprinkle with grated Parmesan or Pecorino if desired, and garnish with fresh tarragon leaves. Serve immediately while the butter is still glossy and the sausage is warm.
Divide the pasta between warm plates or bowls. Top with a sprinkle of freshly grated Parmesan or Pecorino if desired, and garnish with a few extra tarragon leaves for a fresh herbal finish.