Creamy Sausage Mushroom Rigatoni
1 package (16 oz) rigatoni
1 lb bulk Italian sausage (GF Klements Links, added steak seasoning)
2 teaspoons butter
1 lb sliced mushrooms
2 garlic cloves, minced
1/2 teaspoon each salt and pepper
14½ oz can diced tomatoes
1 teaspoon basil
1 cup heavy cream
- Cook pasta, drain
- Cook sausage 4 to 6 minutes, remove from pan
- Add butter to skillet, add garlic, salt and pepper, and mushrooms. Cook 4 to 6 minutes. Stir in tomatoes and cream. Cook uncovered 8 to 10 minutes.
- Add sausage, serve over pasta.