Creamy Italian Sausage & Mushroom Rigatoni

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. 

Ingredients:

• 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

Steps:

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.