Sausage Rigatoni

• 1 lb spicy italian sausage, sliced (purchased or make
• your own, recipe follows)
• 1 lb rigatoni, cooked
• 2 garlic cloves, crushed
• 2 shallots, small dice
• 1 t fresh thyme
• 2 lbs crimini mushrooms
• 1/2 c white wine
• 1 c chicken stock, hot
• 2 c whipping cream
• sea salt and cracked black pepper to taste
• 1/4 - 1/2 c garnish: parmesan cheese, grated
• 2 T fresh parsley, chopped

1. Heat a heavy saute pan (try using the Williams-Sonoma Thermo Clad 4.5 Quart Saute pan) or Dutch oven over high heat, brown sausage until cooked through, breaking up the meat into small pieces with the back of the spoon. Remove cooked sausage from pan and keep warm. Add garlic, shallots and mushrooms to pan and cook until brown. Remove from pan and combine with cooked sausage, keep warm.
2. Return pan to heat and deglaze the pan with white wine and reduce by half. Add chicken stock and reduce further. Add the cream and reduce to
3. sauce like consistency. Add mushroom-sausage mixture to sauce; season to taste with salt and cracked pepper. Add cooked rigatoni to mixture, stirring to combine. Heat mixture until hot. Transfer to individual plates or platter and garnish with Parmesan cheese and chopped parsley, serve immediately.
4. *Note: You can substitute Kielbasa for Italian sausage, but you may need to add 1 T of butter when sauteing mushrooms, since there will be less fat rendered from Kielbasa.

italian sausage, your own, rigatoni, garlic, shallots, thyme, crimini mushrooms, white wine, chicken stock, whipping cream, salt, ubc, t

Taken from www.epicurious.com/recipes/member/views/sausage-rigatoni-52783491 (may not work)