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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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