Creamy Sausage-Mushroom Rigatoni

• Meat

  • 1 lb Italian sausage, bulk

• Produce

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

• Pasta & Grains

  • 1 package Rigatoni

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tsp Butter
  • 2 cups Heavy whipping cream

Found on tasteofhome.com

Description

Ingredients

• 1 package (16 ounces) rigatoni
• 1 pound bulk Italian sausage
• 2 teaspoons 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, optional

Directions

• Directions 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. Yield: 6 servings. Originally published as Creamy Sausage-Mushroom Rigatoni in Simple & Delicious December/January 2015 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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