Ingredients

    12 ounces rigatoni pasta (3/4 of a box)
    12 ounces bulk Italian sausage
    1 tablespoon butter
    1 pound sliced fresh mushrooms
    2 garlic cloves, minced
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 cups heavy whipping cream
    Minced fresh parsley or basil, optional



Instructions

    Cook rigatoni according to package directions in heavily salted water.
    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 completely evaporated.
    Stir in cream and bring it to a boil. Reduce heat to medium and 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 or basil.