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for the sauce:

• two tablespoons olive oil
• one clove garlic, peeled and finely chopped
• one medium onion, diced
• one pound of sweet Italian sausage, cut into small pieces
• three ounces of white mushrooms, sliced not too thin
• one half cup white wine
• one cup heavy cream
• salt and pepper
• two tablespoons chopped parsley
• one half cup freshly grated parmesan

for the pasta:

• one pound of rigatoni

Put the olive oil in a saute pan over medium heat. Add the garlic. After ten seconds add the onion. Two minutes later add the sausage and continue cooking over medium heat. After two minutes add the mushrooms and continue cooking until the sausage is starting to brown. Add the wine and continue cooking until the wine is almost cooked off.

Add the cream and the parsley, a teaspoon of salt, and freshly ground pepper, and continue cooking until the cream is reduced by half.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.

Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve (with some additional parmesan).

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