Creamy Sausage-Mushroom Rigatoni

• 1 package (16 ounces) rigatoni
• 1 pound bulk Italian sausage
• 2 teaspoons butter
• 1 pound sliced fresh mushrooms
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups heavy whipping cream
• Minced fresh parsley, optional

1. Cook rigatoni according to package directions.
2. 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.
3. 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.
4. 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.

rigatoni, italian sausage, butter, mushrooms, garlic, salt, pepper, heavy whipping cream, fresh parsley

Taken from www.tasteofhome.com/recipes/creamy-sausage-mushroom-rigatoni/ (may not work)