Creamy Sausage and Mushroom Rigatoni

By srumbel

This Creamy Sausage and Mushroom Rigatoni is rich and decadent. It tastes like a dish from a restaurant! Serve it with a green salad and garlic bread.
Read more at http://www.the-girl-who-ate-everything.com/2015/07/creamy-sausage-and-mushroom-rigatoni.html#bhBy9rMF2FyMYDXX.99

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
• Read more at http://www.the-girl-who-ate-everything.com/2015/07/creamy-sausage-and-mushroom-rigatoni.html#bhBy9rMF2FyMYDXX.99

Preparation

Step 1

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.

6 servings
Read more at http://www.the-girl-who-ate-everything.com/2015/07/creamy-sausage-and-mushroom-rigatoni.html#bhBy9rMF2FyMYDXX.99