My laptop is perched on my "food baby" belly writing this post today. It's been a while since J and I branched out of our normal meals to cook something different and tasty. We've tried a few new recipes, but, unfortunately, they weren't blog worthy. (Hate it when that happens...).
This recipe is full of protein, carbs, and cream. In other words, it's a winner in our book. Unfortunately, J noticed the "turkey" word on the Italian sausage container before I could throw it away. He wasn't too thrilled to know he was eating "imitation sausage", but by the time he was on his 3rd bite, he seemed to happily forget.
- 12 ounces rigatoni pasta (3/4 of a box)
- 12 ounces bulk Italian sausage
- 1 tablespoon butter
- 1 pound sliced fresh mushrooms
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups heavy whipping cream
- Minced fresh parsley or basil
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. Set aside.
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 completely evaporated.
5. Stir in cream and bring it to a boil. Reduce heat to medium and cook, uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet; heat through.
6. Pour sauce over pasta & sprinkle with parsley or basil.