Rigatoni With Spicy Sausage and Crispy Mushrooms

• 1 lb button mushroom
• 14 cup extra-virgin olive oil
• 1 teaspoon fresh rosemary, chopped
• 12 ounces Italian sausage, casings removed
• 2 garlic cloves, thinly sliced
• 1 (28 ounce) can crushed tomatoes
• 1 lb rigatoni pasta

1. Preheat oven to 375 F.
2. Bring a large pot of salted water to a boil.
3. Toss the mushrooms with 3 tablespoons oil, rosemary, salt and pepper.
4. Lay on a baking sheet in oney layer and roast, stirring occasionally until crisp.
5. Heat the remaining tablespoon of oil in a large saucepan over medium-high heat.
6. Add the garlic and sausage and cook until browned.
7. Add crushed tomatoes with their juices, a sprig of rosemary and a cup of water.
8. Bring to a simmer
9. Reduce heat to medium and cook, stirring occasionally.
10. Add pasta to boiling water and cook according to package directions.
11. Transfer pasta to a large serving bowl and toss with sauce .
12. Top with mushrooms and grated cheese and serve.

button mushroom, extravirgin olive oil, fresh rosemary, italian sausage, garlic, tomatoes, rigatoni pasta

Taken from www.food.com/recipe/rigatoni-with-spicy-sausage-and-crispy-mushrooms-524522 (may not work)