CREAMY SAUSAGE AND MUSHROOM RIGATONI

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This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant!

INGREDIENTS

  • 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

INSTRUCTIONS

  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.