1 pkg. (16 oz) rigatoni
1 lb. bulk Italian sausage ( I used mild or sweet)
2 tsp. butter
1 lb. sliced fresh mushrooms
2 garlic cloves- minced
1/2 tsp. salt
2 cups heavy whipping cream
minced fresh parsley

1 pkg. (16 oz) rigatoni 1 lb. bulk Italian sausage ( I used mild or sweet) 2 tsp butter 1 lb. sliced fresh mushrooms 2 garlic cloves- minced 1/2 tsp salt 2 cup s heavy whipping cream

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.
3. In same skillet, heat butter over medium heat. Add mushrooms, garlic and salt; cook, covered 4 minutes, stirring occasionally. Uncovered; cook and stir 2-3 minutes until mushrooms are tender and liquid is evaporated.
4. Stir in cream; bring to a boil. Reduce heat; cook uncovered, 8-10 minutes or until slightly thickened. Return sausage to skillet: heat through. Drain pasta; serve with sauce. Sprinkly with parsley.
Serves 6 servings (start to finish- 30 minutes)