Rigatoni with Homemade Sausage Cream Sauce

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.

http://www.great-chicago-italian-recipes.com