Shelly's Recipe

CREAMY RIGATONI

Category: Pasta - Meat

1 1/2 lb rigatoni, cooked al dente, drained
6 Italian sausages, baked in advance and cut into round slices
1 1/2 cups chopped fresh mushrooms and pitted and chopped black olives
5 cups tomato sauce
3/4 cup light cream
Salt and pepper, to taste
3/4 cup grated parmesan cheese
Additional grated parmesan cheese

While pasta is cooking, saute sausage, mushroom and olives until mushrooms begin to soften. Add tomato sauce and bring to a simmer. Add cream and seasonings. Heat through but do not boil.

Drain pasta and place in bottom of a large bowl. Toss in the sauce and the grated cheese. Garnish with additional cheese. Serves 6