- 1 pkg. (16 oz.) rigatoni (we used rotelli pasta)
- 1 lb. bulk Italian sausage (we used Hot Italian sausage)
- 2 tsp. butter (we used salted butter)
- 1 lb. sliced fresh mushrooms (we used baby bella mushrooms)
- 2 garlic cloves, minced
- ½ tsp. salt (we used kosher salt)
- ¼ tsp. pepper (we used freshly ground black pepper)
- 2 cups heavy whipping cream
- Minced fresh parsley, optional (we didn’t use it)
- Cook the pasta based off the directions that are on the package they came in.
- While the pasta’s cooking, take a large skillet out and add the sausage to it, setting the heat to medium. Let the sausage cook for 4 to 6 minutes or until fully cooked, breaking it up into bite-size pieces during that time. Drain off any grease that’s in the skillet and put the sausage on a plate for the time being.
- Using the skillet you cooked the sausage in, add the butter to it, leaving the heat at medium. Once the butter’s melted, add in the mushrooms, garlic, salt and pepper. Put a lid on the skillet and let it all cook for 4 minutes, stirring once in a while. Take the lid off the skillet and stirring continuously, let it cook for an additional 2 to 3 minutes or however long it takes for the water to evaporate and the mushrooms to get tender.
- Stir the heavy whipping cream into the skillet and wait for boiling to occur. Once boiling, turn the heat down and let it cook for 8 to 10 minutes or until the sauce looks like it’s thickened up a little (10 minutes did it for us). Add the sausage back into the skillet, stirring to combine and let it cook just long enough for the sausage to get heated through. Drain the pasta and serve the sauce over it, topping it with the parsley (if you’re using it).
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
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