Pasta La Marianna

• 1 1/2 lbs Italian sausage, skinned
• 12 mushrooms, chopped thickly
• 1 onion, chopped
• 1 1/2 cups heavy whipped cream
• 3/4 cup chicken broth
• 1 lb rigatoni pasta or 1 lb mostoccoli pasta
• 2 cups frozen peas
• 2/3 cup ricotta cheese
• 1 cup grated parmesan cheese

1. Saute sausage over high heat until browned, breaking into small pieces with back of spoon (about 12 minutes).
2. Remove sausage and drain. Pour off all but on TBS of drippings. Add onion and saute until light brown (about 6 minutes).
3. Add cream and mushrooms, then boil for 5 minutes.
4. Add broth and boil until reduced to sauce consistency, stirring occasionally, about 8 minutes.
5. Return sausage to pot.
6. Cook pasta until tender. Meanwhile, bring sauce to simmer over medium heat. Add peas and mascarpone and simmer until peas are tender, about 6 minutes.
7. Drain pasta. Add to sauce; toss to coat. Mix in Parmesan cheese with salt and pepper as desired.

italian sausage, mushrooms, onion, heavy whipped cream, chicken broth, rigatoni pasta, frozen peas, ricotta cheese, parmesan cheese

Taken from www.food.com/recipe/pasta-la-marianna-254446 (may not work)