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.
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
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.