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White Sauce for Rigatoni
DVO Recipe Center
Serves: 4

4 hots italian sausages (Hots meaning approximately 6-inch links of Italian sausage...the sausage that comes in casing.)
1 stick sweet butter (no salt)
2 small cans button mushrooms
1/2 cup grated parmesan cheese
2 cups heavy cream
1/4 pound prosciutto,* shredded thin
1 tablespoon parsley and a pinch of basil
3 cloves garlic, chopped

* Proscuitti is a very flavorful Italian ham that is dry cured (not smoked), air-dried, and often coated with black pepper.

Remove casing from sausage and saute in a large skillet, crumbling while cooking. When sausage is done, add mushrooms and saute lightly with the sausage.

Add butter and chopped garlic. When the butter has melted, add heavy cream, 1-tablespoon parsley and pinch of basil.

Once the cream is heated (starts to simmer), add grated cheese. Stir often; cook until mixture gets thick.

Add shredded Proscuitti 5 minutes before your are ready to serve. Heat Proscuitti slightly with the mix of pasta.

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