Take a trip to Italy—with your tastebuds, that is. Sausage and mushroom pasta is a creamy, comforting ode to la dolce vita.
Sausage and Mushroom Pasta
Take a trip to Italy—with your tastebuds, that is. Sausage and mushroom pasta is a creamy, comforting ode to la dolce vita.
Ingredients
- 16 ounces rigatoni
- 1 pound bulk Italian sausage
- 2 teaspoons 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 optional
Instructions
- Cook rigatoni according to package directions.
- 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 evaporated.
- Stir in cream; bring to a boil. Reduce heat; 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.
