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Creamy Sausage Mushroom Pasta Recipe


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     Creamy Sausage Mushroom Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   2

1/2 pound (8 ounces) uncooked rigatoni pasta
Kosher salt, to taste
1 teaspoon vegetable oil
1/2 pound (8 ounces) ground Italian sausage
1 tablespoon unsalted butter
1/2 cup chopped white or yellow onion
4 large white button mushrooms, sliced
1 large garlic clove, minced
1 cup heavy whipping cream
1/3 cup dried cherries
1/2 cup shredded Parmesan cheese
1 tablespoon fresh chopped basil

Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add rigatoni. Cook as directed on the package until al dente, about 12- 13 minutes. Drain into colander. Meanwhile, make the sauce- In a large skillet over medium heat, heat the oil until hot. Add the sausage and cook until brown and no longer pink, about 8-10 minutes. Transfer to a bowl and keep warm. In the same skillet, add the butter and heat until melted., scraping up any brown bits left behind from the sausage. Add onion, mushrooms, and a big pinch of salt. Cook until softened, about 5-8 minutes. Add the garlic and cook 1 minute. Stir in the cream and dried cherries. Bring to a boil. Once boiling, turn the heat down to low and simmer until thickened, about 3-5 minutes. Stir in the cheese, basil, and cooked sausage. Taste and adjust for salt. Add the cooked rigatoni to the sauce and stir until coated.

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