Sausage Mushroom Alfredo Pasta

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 oz

Rigatoni

1

Large Leek , sliced

3 cups

Portabella Mushroom Caps

2

Italian Sausage Links

2 Tbsp

Olive Oil

1/2 cup

White Wine

1 2/3 cups

Alfredo Sauce

1/2 cup

Monterey Jack Cheese , shredded

2 Tbsp

Fresh Parsley

Cooking Instructions

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Step 1

Bring a pot of salted water to a boil. Meanwhile, chop Leek (1) and Portabella Mushroom Caps (3 cups) .

Step 2

Cook Rigatoni (8 oz) according to the package instructions. In the meantime, remove Italian Sausage Links (2) casing by cutting the links in half (butterfly); wash hands.

Step 3

In a large sauté pan, heat 1 tablespoon Olive Oil (2 Tbsp) 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 (1 2/3 cups) 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 Tbsp) and serve.