Rigatoni with Homemade Sausage Cream Sauce

INGREDIENTS

• 1 pound of Rigatoni

• 1 pound of bulk sausage (My recipe below)

• 2 Tbls of butter

• 1 bunch of long green onions, chopped

• 2 cloves of garlic, chopped

• 5 baby portabella mushrooms, sliced

• 1/4 cup of white wine

• 1/2 cup of chicken broth

• 1 cup of heavy whipping cream

• 1 cup of freshly grated Parmesan cheese

• 1/4 cup of fresh chopped Italian parsley

  PREPARATION

• Sauté the sausage in a separate pan.

• Drain on a paper towel and set aside.

• In a large skillet sauté the onions and garlic in the butter for around 2 minutes.

• Add the mushrooms and sauté for another 2 minutes.

• Stir in cooked sausage.

• Deglaze the pan with the white wine.

• Add the chicken broth and the cream and cook until bubbly.

• Stir in the Parmesan cheese.

• In 6 quarts of rapidly boiling water cook the pasta until al dente. About 10 to 15 minutes.

• Drain the pasta and toss in the cream sauce.

  NOTE: I don’t use salt and pepper in this recipe because there is plenty in the sausage mixture.

  Plate and garnish with parsley.

• Italian Sausage

  INGREDIENTS

• 1 pound of ground pork

• 1 Tbls of fennel seed

• 1 tsp of freshly ground black pepper

• 1 tsp of salt

• 1 tsp of sweet paprika

• 1 tsp of crushed red pepper flakes

• 1 tsp of dried basil

• 1 clove of garlic, chopped

• 1 Tbls chopped fresh parsley

• 2 Tbls of red wine

  PREPARATION

• Mix all the ingredients together thoroughly by hand.

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