Pasta With Sausage Cream Sauce

This is good and easy to make.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 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)

Directions

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.