Creamy Pasta Toss With Smoked Sausage

• 1 (8 ounce) package uncooked pappardelle pasta
• 1 tablespoon olive oil
• 1 (12 ounce) package Hillshire Farm(R) Rope Smoked Sausage, cut into 1/2" coins
• 1 (8 ounce) package sliced cremini mushrooms
• 2 tablespoons unsalted butter
• 6 cloves garlic, thinly sliced
• 1 1/4 cups half-and-half
• 1 (4 ounce) package cream cheese
• 1 cup shredded Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup refrigerated prepared pesto
• 1/3 cup thinly sliced basil

1. Cook pasta according to package directions; drain, reserving 1/2 cup pasta cooking water.
2. Heat oil in a large high-sided skillet over medium-high. Add sausage and mushrooms and cook about 6 minutes, stirring occasionally, until browned. Remove to a plate; carefully wipe pan clean as it may be hot.
3. Melt butter in pan over medium; add garlic and cook until it just begins to brown, stirring occasionally, 2 to 3 minutes. Add half-and-half and cream cheese; bring to a simmer, whisking constantly until smooth. Remove from heat and stir in 3/4 cup Parmesan cheese, salt, and pepper until smooth. Add pasta and sausage mixture; toss to coat. Thin sauce with reserved pasta water if necessary.
4. Serve in shallow bowls topped with pesto, basil, and remaining 1/4 cup cheese.

pasta, olive oil, sausage, cremini mushrooms, unsalted butter, garlic, cream cheese, parmesan cheese, kosher salt, black pepper, pesto, basil

Taken from www.allrecipes.com/recipe/269226/creamy-pasta-toss-with-smoked-sausage/ (may not work)