Sausage And Mostaccioli With Rich Cream Sauce

• 8 ounces mostaccioli pasta or 8 ounces rotini pasta
• 12 ounces bulk sweet Italian sausage
• 2 cups sliced fresh shiitake mushrooms or 2 cups button mushrooms
• 1/4 cup chopped green pepper
• 1/2 cup diced onion
• 2 garlic cloves, finely minced
• 1 1/2 cups whipping cream
• 2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• salt & freshly ground black pepper
• 1/2 cup freshly grated parmesan cheese

1. Cook pasta according to package directions, preferably al dente (firm to the bite); keep warm.
2. For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
3. Stir whipping cream and basil into sausage mixture; season with salt and pepper. Cook over medium-low heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in Parmesan cheese.
4. Spoon the sausage mixture over pasta.

pasta, sausage, shiitake mushrooms, green pepper, onion, garlic, whipping cream, fresh basil, salt, freshly grated parmesan cheese

Taken from www.food.com/recipe/sausage-and-mostaccioli-with-rich-cream-sauce-398186 (may not work)