Bring a pot of salted water to a boil. Meanwhile, chop Leek (1) and Portabella Mushroom Cap (8 ounce).
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.
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.
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.
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.
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.
Dish, sprinkle with Fresh Parsley (2 tablespoon) and serve.