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Title: Creamy Sausage-Mushroom Rigatoni
Categories: Pasta, Pork, Mushrooms, Dairy
Yield: 6 servings
16 oz Box rigatoni
1 lb Italian sausage
2 ts Butter
1 lb Sliced fresh mushrooms
2 cl Garlic; minced
1/2 ts Salt
1/4 ts Pepper
2 c Heavy whipping cream
Minced fresh parsley; opt
Cook rigatoni according to package directions.
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.
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
evaporated.
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. If desired, sprinkle with parsley.
Barbara Roozrokh, Brookfield, Wisconsin
Makes: 6 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "The only way to get rid of a temptation is to yield to it." -- Oscar Wilde
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)