Categories: Pasta- pasta sauce

Ingredients

• 1 pkg. (10 oz.) rigatoni
• 1 Lb. bulk Italian sausage
• 2 tsp. butter
• 1 lb. sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 cups heavy whipping cream
• Minced fresh parsley, optional

Directions

1. Cook rigatoni according to package directions.

2. Meanwhile, in a skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and remove sausage from pan.

3. in same skillet, heat butter over medium heat. Add mushrooms, garlic , salt and pepper; cook, covered, 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minutes or until mushrooms are tender and liquid is evaporated.

4. Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.

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