MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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