Rigatoni with Creamy Mushroom Ragu

Wow, is today beautiful or what! I love this weather... the windows are open, Leah and I went on a long walk and I packed away my winter sweaters for the season. It feels so good!
This recipe is from Cooking Light and I adapted it to fit our taste. It called for lots of different kinds of mushrooms and no meat. Instead I just used regular mushrooms and added some sausage that I already had in the freezer. It was very good, the flavor was great and I enjoyed the rigatoni pasta....it was something different from what we normally eat.
Enjoy this summer-like weather over the next few days!

Rigatoni with Creamy Mushroom Ragu

Salt and pepper 

1 pound rigatoni rigate

8 oz. mushrooms, sliced
1/4 lb. cooked country sausage

1 1/2 cups chicken broth

3 tablespoons EVOO 

2 tablespoons butter 

1 cup whole milk 

1 small  carrot, grated 

1 small  onion, finely chopped 

3 - 4 cloves  garlic, thinly sliced 

1/4 tsp. dried thyme 

3 basil leaves, thinly sliced

1 large  bay leaf 

1/4 cup tomato paste 

1/2 cup marsala

A generous handful of Parmesan cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water (only to use if needed).

In a large skillet or dutch oven, heat the EVOO over medium-high heat. Add the butter to melt. Add the mushrooms and cook until browned, 5 minutes. 

Meanwhile, in another saucepan, heat the milk to barely a simmer. Remove from the heat; cover. 

Add the carrot, onion, garlic, thyme, sage and bay leaf to the cooked mushrooms; season with salt and pepper. Cover and cook, stirring, for 3 minutes. Stir in the tomato paste for 1 minute. Stir in the marsala, chicken broth and the milk; simmer. 

Add the pasta, add reserved pasta water if needed. Add the cooked sausage and stir until everything is combined. Stir in the cheese.