Italian Sausage Pasta Potpourri

• 1 pound Rigatoni
• 1 pound Sweet Italian Sausage, Cut Into 1/2 Inch Pieces
• 10- 1/2 ounces, fluid Can Of Whole Button Mushrooms
• 1 teaspoon Dried Basil
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 4 whole Eggs
• 1/4 cups Milk
• 1 cup Grated Parmesan Cheese
• 1/2 teaspoons Parsley, Dried
• 1/2 teaspoons Minced Onion
• 1/2 cups Olive Oil
• 12 ounces, fluid Frozen Broccoli Florets, Thawed And Drained

1. 1.
2. In a 10 inch skillet, brown sausage
3. 2.
4. Stir in mushrooms, basil, salt and garlic powder on low heat.
5. 3.
6. Meanwhile cook rigatoni as usual and drain.
7. 4.
8. In a small mixing bowl beat eggs, milk, cheese, parsley, onions and oil.
9. Set aside.
10. 5.
11. Pour rigatoni into pot and add meat mixture, continue to mix and add egg mixture.
12. 6.
13. Blend well then mix in broccoli.
14. 7.
15. Serve with garlic or crusty bread.

rigatoni, sausage, button mushrooms, basil, salt, garlic, eggs, milk, parmesan cheese, parsley, onion, olive oil, broccoli

Taken from tastykitchen.com/recipes/main-courses/italian-sausage-pasta-potpourri/ (may not work)