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1 lb. sweet Italian sausage, removed from casings and crumbled
6 oz. sm. fresh mushrooms, quartered (2 c.)
1 tsp. Worcestershire sauce
2/3 c. evaporated milk
1 tbsp. dried basil or oregano
1/4 tsp. pepper
1/2 pkg. (5 oz.) frozen green peas (thawed)
12 oz. rigatoni pasta
1/2 c. grated Parmesan cheese (fresh)

Brown sausage meat in skillet over medium heat. Remove to bowl with slotted spoon.

Add mushrooms to drippings in skillet. Cook 3-4 minutes until lightly browned. Sprinkle with Worcestershire sauce, then stir in evaporated milk. Bring to a simmer. Add basil, oregano and pepper. Simmer approximately 3-5 minutes until slightly thickened. Add peas and sausage and cook additional 2-3 minutes to heat.

Pour over hot pasta. Sprinkle with Parmesan cheese and toss to mix. Serves 4.

Low fat method: Substitute Italian style turkey sausage for regular Italian sausage. Use evaporated skimmed milk instead of regular evaporated milk.

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