Sausage-Mushroom Rigatoni

By jetmech07

Ingredients

• 1 pkg (16 oz) rigatoni
• 1 lb bulk Italian sausage
• 2 tsp butter
• 1 lb sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups heavy whipping cream
• flour as needed

Preparation

Step 1

Cook rigatoni accrding to package directions, drain.

Meanwhile, in a skillet, cook sausage over medium-high heat until no longer pink. Drain and remove sausage from pan.

In same skillet, heat butter over medium heat. Add mushrooms, garlic, salt and pepper; cook covered for 4 minutes, stirring occasionally. Uncover; cook and stir 2-3 minute or until mushrooms are tender and liquid is evaporated.

Stir in cream; bring to a boil. Reduce heat; cook 8-10 minutes adding flour as needed to thicken. Return sausage to skillet; heat through. Add pasta to sauce.