While visiting Rome, we enjoyed an amazing dinner at a restaurant near the Pantheon—it lasted three hours! Sadly, the restaurant is now gone, but its memory lives on in this tasty dish.
—BARBARA ROOZROKH BROOKFIELD, WI
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 package (16 ounces) rigatoni
1 pound bulk Italian sausage
2 teaspoons butter
1 pound sliced fresh mushrooms
2 garlic cloves, minced
1 /2 teaspoon salt
1 /4 teaspoon pepper
2 cups heavy whipping cream
Minced fresh parsley, optional
1. Cook rigatoni according to package directions.
2. 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.
3. 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 the mushrooms are tender and liquid is evaporated.
4. Stir in cream; bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until slightly thickened. Return the sausage to the skillet; heat through. Drain pasta; serve with sauce. If desired, sprinkle with parsley.
PER SERVING 1 /2 cup meat mixture with 1 cup pasta: 570 cal., 37g fat ( 19g sat. fat ) , 115mg chol., 529mg sod., 46g carb. ( 5g sugars, 3g fiber ) , 17g pro.