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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Sausage & Mushroom Rigatoni Recipe

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This recipe for Creamy Sausage & Mushroom Rigatoni is from The Hayes Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 16 oz. box Rigatoni
1 lb. Hot Jimmy Dean Sausage
1 diced Onion
1 tbsp. Butter
1 8 oz. package Mushrooms
2 cloves minced Garlic
tsp. Salt & Pepper
2 c. Heavy Whipping Cream
Fresh Basil and/or Parsley
1 pkg. Italian Blend Shredded Cheese

Season your sausage with any seasonings you like - such as garlic pepper, onion powder, Italian seasoning, etc.

Cook rigatoni in heavily salted water.
Cook the sausage and onion until no longer pink. Drain the grease.
Transfer the meat mixture to a plate.
In the same pan, add the butter, mushrooms, garlic, S&P and cook, covered for 4 minutes, stirring occasionally.
Uncover; cook and stir 2-3 minutes more.
Stir in the heavy cream and bring to a boil.

Reduce heat to medium and cook, uncovered for another 10 minutes or until the sauce starts to thicken slightly.

Return the sausage to the skilled. Heat through.
Drain the pasta and add to the skillet.

Serve with fresh basil and/or parsley and top with Italian Blend Cheese.

Preparation Time:
Preparation Time:
25-30 minutes




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