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   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 Sliced fresh mushrooms   
         2 cl Garlic; minced   
       1/2 ts Salt   
       1/4 ts Pepper   
         2 c  Heavy whipping cream   
              Minced fresh parsley; opt   
       
     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.   
        
     Barbara Roozrokh, Brookfield, Wisconsin   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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