Creamy Sausage and Mushroom Rigatoni

• Meat

  • 12 oz Italian sausage, bulk

• Produce

  • 2 Garlic cloves
  • 1 lb Mushrooms, fresh
  • 1 Parsley or basil, fresh

• Pasta & Grains

  • 12 oz Rigatoni pasta

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 2 cups Heavy whipping cream

Found on the-girl-who-ate-everything.com

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
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups heavy whipping cream
• Minced fresh parsley or basil, optional

Directions

• Cook rigatoni according to package directions in heavily salted water.
• 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 completely evaporated.
• 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.