Ingredients
Scale
- 1 (16 oz) pkg rigatoni pasta
- 1 lb. Italian sausage
- 2 Tbsp. butter
- 1 lb. mushrooms, sliced
- 1/2 tsp salt
- pepper to taste
- 2 cloves minced garlic
- 2 cups whipping cream
- 1/4 cup Parmesan cheese
- fresh minced parsley, optional for serving
Instructions
- Bring a pot of water to a boil to cook your pasta in.
- While you are waiting for the water to boil, cook sausage in a skillet over medium heat until fully cooked. Drain off any excess grease. Remove sausage from the skillet and set aside.
- In the same skillet, melt the butter. Add mushrooms to the skillet along with the salt and pepper. Cover and cook for 4 minutes, stirring occasionally. Uncover and add in the garlic. Cook for another 2-3 minutes until the mushrooms are tender and the liquid from cooking the mushrooms is evaporated.
- At this point, the pot water should be boiling and ready to add in the pasta. Cook according to pkg directions.
- Add the cream to the skillet with the mushrooms. Bring to a boil then reduce to a simmer and simmer uncovered for 8-10 minutes until thickened.
- Mix in parmesan cheese until blended. Then add in the sausage and heat through.
- Drain pasta when cooked and serve with the sausage sauce. Sprinkle with parsley if desired for serving. Serves 6.
