Cooking Directions

• Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
• Stir the mushrooms and peas in the skillet. Cook for 5 minutes or until the mushrooms are tender, stirring often.
• Stir the sauce in the skillet. Reduce the heat to medium. Cook until the mixture is hot and bubbling, stirring occasionally.
• Place the pasta into a large serving bowl. Pour the sausage mixture over the pasta and toss to coat. Top with the cheese.

Ingredients

• 1 pound sweet or hot Italian pork sausage, casing removed
• 8 ounces (1 package) sliced mushrooms
• 1 cup frozen peas
• 2.667 cups Prego® Traditional Italian Sauceor Prego Marinara Italian Sauce
• 10 ounces (about 3 3/4 cups) rigatoni pasta, cooked according to package directions
• 0.333 cup grated Parmesan cheese