Sausage and Mostaccioli With Rich Cream Sauce

Creamy, rich and filling. Serve this with a nice green salad and a big loaf of garlic bread. My little girl absolutely loves this. The bonus is: you can have this on the table in about 30 minutes.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 8  ounces mostaccioli pasta or 8  ounces rotini pasta
• 12  ounces  bulk  sweet Italian sausage
• 2  cups  sliced  fresh shiitake mushrooms or 2  cups button mushrooms
• 1⁄4 cup  chopped green pepper
• 1⁄2 cup  diced onion
• 2  garlic cloves, finely minced
• 1 1⁄2 cups  whipping cream
• 2  tablespoons  snipped fresh basil or 1⁄2 teaspoon dried basil, crushed
•  salt & freshly ground black pepper
• 1⁄2 cup  freshly grated parmesan cheese

Directions

1. Cook pasta according to package directions, preferably al dente (firm to the bite); keep warm.
2. For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
3. Stir whipping cream and basil into sausage mixture; season with salt and pepper. Cook over medium-low heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in Parmesan cheese.
4. Spoon the sausage mixture over pasta.