Directions
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Step 1
Bring a pot of salted water to a boil. Meanwhile, chop Leek (1) and Portabella Mushroom Cap (8 ounce).
Step 2
Cook Rigatoni (8 ounce) according to the package instructions. In the meantime, remove Italian Sausage (2) casing by cutting the links in half (butterfly); wash hands.
Step 3
In a large sauté pan, heat 1 tablespoon Olive Oil (2 tablespoon) over medium-high heat. Add sausage and brown 3-4 minutes, stirring to crumble the meat until no longer pink. Remove from pan and set aside. When the pasta is done, drain and set aside.
Step 4
In the same sauté pan, add the other tablespoon olive oil. Sauté leeks and mushrooms over medium-high heat for 3-4 minutes or until tender.
Step 5
Stir in wine and reduce heat to medium-low; simmer for 2-3 minutes or until the White Wine (1/2 cup) is evaporated by about one-half.
Step 6
Stir in Alfredo Sauce (15 ounce) bring to a simmer. Add Monterey Jack Cheese (1/2 cup) into the sauce; whisk until melted. Stir in the pasta and the sausage; cook and stir for about a minute.
Step 7
Dish, sprinkle with Fresh Parsley (2 tablespoon) and serve.
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