Pasta With Sausage Cream Sauce

Photo: flickr user BillRhodesPhoto

Ingredients

12 ounces Uncooked rigatoni or other large-cut pasta

8 ounces Sweet Italian-style turkey sausage, removed from casings and crumbled

6 ounces Small fresh mushrooms, quartered (2 cups)

1 teaspoon Worcestershire sauce

2/3 cup Evaporated skim milk

1 tablespoon Dried basil

1/4 teaspoon Pepper

1 pkt Frozen green peas, thawed

1/4 cup Grated Parmesan cheese

Cherry tomatoes, optional

Preparation

1. Cook pasta according to package directions; drain.

2. Meanwhile, in medium skillet, brown sausage meat over medium heat.

Remove to bowl with slotted spoon.

3. Add mushrooms to drippings in skillet. Cook 3-4 minutes, or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes,or until hot.

4. To serve, in large bowl, toss pasta with sauce and Parmesan cheese.

Garnish with cherry tomatoes.