Name: Rigatoni with Sausage, Peas, and Mushrooms
Yield: 6
Ingredients: 1 1/4 lb. sweet Italian sausage; Salt and freshly ground pepper; 12 oz. rigatoni; 12 large white mushrooms; 1/2 c. dry white wine, such as Bordeaux; 1 whole garlic clove; 1 sprig fresh thyme; thyme leaves; 1 1/2 c. fresh or frozen peas; 1 c. heavy cream; 2 tbsp. unsalted butter

Step 1In a large skillet over medium heat, simmer sausage and 1¼ cups water, turning sausage occasionally, for 10 minutes. Transfer sausage to a cutting board and slice into 1/4-inch-thick coins. Discard water. In same skillet over medium-high heat, brown sausage, 3 to 4 minutes per side; transfer to a plate. Set aside sausage and skillet with fat.

Step 2Meanwhile, bring a large pot of salted water to a boil and cook rigatoni following package instructions. Drain, reserving ⅓ cup pasta water. Set both aside.

Step 3In same skillet with reserved fat, cook mushrooms over medium-high heat until golden brown, about 8 minutes. Add wine, stirring to scrape up any browned bits from bottom of skillet. Add garlic, thyme sprig, and reserved sausage to pan and stir. Add reserved pasta water and peas; simmer for 5 minutes. Stir in heavy cream and simmer until mixture thickens, 6 to 8 minutes. Remove thyme sprig and garlic. Stir in butter and ½ teaspoon each salt and pepper.

Step 4Add reserved rigatoni to skillet. Stir to coat with cream sauce and heat through, 2 to 3 minutes. Garnish with thyme leaves.