Pasta With Sausage Cream Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces rigatoni pasta
• 8 ounces bulk italian sausage, crumbled
• 2 cups mushrooms, quartered
• 1 teaspoon worcestershire sauce
• 2/3 cup evaporated skim milk
• 1 tablespoon dried basil
• 1/4 teaspoon pepper
• 10 ounces frozen peas, thawed
• 1/4 cup parmesan cheese, grated
• cherry tomatoes, for garnish (optional)

Recipe

• 1 cook pasta according to package directions; drain.
• 2 meanwhile, in a medium skillet, brown sausage meat over medium heat.
• 3 remove to a bowl with a slotted spoon; set aside.
• 4 add mushrooms to the drippings in skillet. cook 3 to 4 minutes, or until lightly browned. sprinkle worcestershire's sauce over the mushrooms, then stir in evaporated milk. bring to a simmer. add basil and pepper. simmer 3 to 4 minutes, or until slightly thickened. add peas and cooked sausage. cook 1 to 2 minutes, or until hot.
• 5 to serve, in a large bowl, toss pasta with sauce and parmesan cheese. garnish with cherry tomatoes.