Ingredients
1 package (16 ounces) rigatoni1 pound bulk Italian sausage2 teaspoons butter1 pound sliced fresh mushrooms2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper2 cups heavy whipping creamMinced fresh parsley, optional
Preparation
Cook rigatoni according to package directions.
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.
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.
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.
