Italian sausage enrobed in a cream sauce enhanced with bits of sweet red pepper, onion and earthy mushrooms served over pasta cooked al dente. Add a convenient bag of ready-to-eat green salad and crusty French bread and dinner is ready in 30 minutes or less with this quick and easy entree.

Sausage and Mostaccioli with Rich Cream Sauce

8 ounces dry mostaccioli or rotini

12 ounces bulk sweet Italian sausage

2 cups sliced fresh shiitake or button mushrooms

1 small red or green bell pepper, cut into bit-size pieces

1 medium onion, chopped

2 garlic cloves, finely minced

1 1/2 cups whipping cream

2 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Fresh basil leaves (optional)

1. Cook pasta according to package directions, preferably al dente (firm to the bite); keep warm.
2. For sauce, in a large skillet cook sausage, mushrooms, bell pepper, onion, and garlic until sausage is brown. Drain fat.
3. Stir whipping cream and basil into sausage mixture; season with salt and pepper. Cook over medium-low heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in Parmesan cheese.
4. Arrange the pasta on dinner plates or a large serving platter. Spoon the sausage mixture over pasta. If desired, garnish with fresh basil leaves.

Makes 4 servings.