Cream Sausage Mushroom Rigatoni

Dan found this recipe to use the rest of the sausage we had.  It was very good.  Would make it again for sure.  The recipe came from Taste of Home.

Ingredients

1 16 oz. package of rigatoni

1 lb. of italian sausage, cut into 1/4 inch pieces.

2 tsp. butter

1 lb. mushrooms, sliced

2 cloves, minced garlic

1/2 tsp. salt

1/4 tsp. pepper

2 cups heavy whipping cream

minced parsley, optional

Directions

 Cook rigatoni according to package directions.

In a large skillet cook sausage over medium heat 4 to 6 minutes or until no longer pink.  Remove sausage from pan.

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

Stir in cream; bring to boil.  Reduce heat; cook, uncovered, 8 to 10 minutes or until cream has thickened.   

Return sausage to skillet; heat through.  

Add drained pasta; combine and add parsley.

Serve.