"In Rome, we dined near the Pantheon. The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin..."
INGREDIENTS
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1 package (16 ounces) rigatoni
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1 pound bulk Italian sausage
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2 teaspoons butter
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1 pound sliced fresh mushrooms
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2 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 cups heavy whipping cream
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Minced fresh parsley, optional