MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Creamy Sausage-Mushroom Rigatoni
Categories: Pasta, Pork, Mushrooms, Dairy
     Yield: 6 Servings

    16 oz Box rigatoni
     1 lb Italian sausage
     2 ts Butter
     1 lb Fresh mushrooms; sliced
     2 cl Garlic; minced
   1/2 ts Salt
   1/4 ts Pepper
     2 c  Heavy whipping cream
          Fresh parsley; minced (optional)

 Cook rigatoni according to package directions.

 Meanwhile, in a large skillet, cook sausage over medium heat 4 to
 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 to 3 minutes or until
 mushrooms are tender and liquid is evaporated.

 Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8 to
 10 minutes or until slightly thickened. Return sausage to skillet;
 heat through. Drain pasta; serve with sauce. If desired, sprinkle
 with parsley.

 Recipe by Barbara Roozrokh, Brookfield, Wisconsin

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM