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Sausage & Mushroom Rigatoni with Ricotta

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Course Main Dish
Servings 5 servings

Ingredients
  

  • 1 pound Italian sausage
  • 10 ounces baby potabello mushrooms sliced thick
  • 1 cup tomato puree or sauce
  • 1 cup ricotta cheese room temperature
  • 2 cloves garlic chopped fine
  • 1 pound rigatoni pasta
  • 1 tablespoon Fresh basil torn
  • reserved pasta water if needed
  • Parmesan cheese for topping.
  • salt & pepper

Instructions
 

  • In a non-stick skillet over medium heat, remove sausage from casing and saute with garlic until browned.
  • Add tomato puree and mix. Cook for 10 minutes. Meanwhile wash and slice your mushrooms.
  • Add torn basil.
  • Add sliced mushrooms and mix.
  • Get your pasta going and cook according to package directions.
  • Cook sauce an additional 10 minutes or until sausage is cooked through and mushrooms are tender.
  • In the last 5 minutes or so of cooking, shut off the heat and add 1 cup ricotta to the sauce.
  • If the sauce is too tight, add some pasta cooking water until desired consistency. This wil lalso help thicken the sauce.
  • Mix until combined. Season with salt & pepper.
  • Mix with drained pasta and serve with grated Parmesan cheese.