•  12 ounces rigatoni pasta (3/4 of a box)
  •  12 ounces bulk Italian sausage
  •  1 tablespoon butter
  •  1 pound sliced fresh mushrooms
  •  2 garlic cloves , minced
  •  1/2 teaspoon salt
  •  1/4 teaspoon pepper
  •  2 cups heavy whipping cream
  •  Minced fresh parsley or basil , optional


  1. Cook rigatoni according to package directions in heavily salted water.
  2. Meanwhile, in a large 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 completely evaporated.
  4. Stir in cream and bring it to a boil. Reduce heat to medium and 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 or basil.

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