Spicy Sausage Rigatoni

• 12 ounces uncooked rigatoni or large tube pasta
• 3 pork and chicken Italian sausage links (3-1/2 ounces each ), casings removed
• 1-1/2 cups sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1 can (10 ounces) diced tomatoes and green chilies, drained
• 1 carton (8 ounces) mascarpone cheese
• 1/4 cup half-and-half cream
• 1/8 teaspoon ground nutmeg
• 1 cup shredded fontina cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon minced fresh parsley

1. Cook rigatoni according to package directions.
2. Meanwhile, in a large skillet, cook sausage, mushrooms, onion, garlic and pepper flakes over medium heat 8-10 minutes or until sausage is no longer pink and vegetables are tender, breaking up sausage into crumbles; drain. Add tomatoes, mascarpone cheese, cream and nutmeg; cook and stir over medium-low heat until sauce is blended. Stir in fontina cheese until melted.
3. Drain rigatoni; add to sausage mixture and toss to combine. Sprinkle with Parmesan cheese and parsley.

rigatoni, pork, mushrooms, onion, garlic, red pepper, tomatoes, mascarpone cheese, cream, ground nutmeg, fontina cheese, parmesan cheese, parsley

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