Ingredients
- 1 pound pasta ((rotini, penne, rigatoni or bow ties))
- 1 pound Italian sausage
- 2 teaspoons salted butter
- 1 pound sliced fresh mushrooms
- 2 large shallots, (chopped finely)
- 2 medium garlic cloves, (minced)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups heavy whipping cream
- chopped fresh parsley, (for garnish (optional))
Directions
- 1
Cook the pasta according to the package directions. Drain, and then put the pasta back into the pot (save ½ cup of pasta water, in case it's needed for the sauce).
- 2
In a large skillet, cook the sausage over medium heat for 4 to 6 minutes or until cooked through. Break it into small pieces, and remove the sausage from the pan and onto a paper towel-lined plate.
- 3
In the skillet, heat the butter over medium heat. Add the mushrooms, shallots, garlic, salt and pepper. Cook, covered, for 4 minutes- stirring occasionally. Uncover and cook and stir for 2 to 3 minutes, or until the mushrooms are tender and the liquid has evaporated.
- 4
Stir in the cream; bring to a boil. Reduce heat; cook, uncovered, 8 to 10 minutes or until slightly thickened. Add the cooked sausage to the skillet; heat through. Add the sauce to the pasta in the pan. Stir to combine. Add a little pasta water, if desired, if the sauce seems too thick. Garnish individual servings with a sprinkle of parsley.