Rigatoni with Sausage & Mushrooms

 
Ingredients:
3 Tablespoons Olive Oil
8 oz. Italian Sausage
1 cup Onion, Chopped
8 oz Mushrooms-Favorite
2 Cloves Garlic
4 Roma Tomatoes, seeded & diced
1 teaspoon dried Thyme
1 teaspoon Salt
1/4  teaspoon Red Pepper Flakes
2 cups Chicken Broth
1/4 cup Fresh Parsley-loosely packed
3/4 cup Ricotta
1/2 cup grated Parmesan
14 Oz. Rigatoni Pasta, uncooked
 
Directions:
In a very large skillet over medium heat,  heat the oil.
 
Cook the sausage, breaking up, until it is done.
 
Add the Onion and cook until tender.
 
Add the Mushrooms and garlic, and stir.
Cover the skillet and let cook for about three minutes, until the mushrooms are tender.
 
Uncover and increase the heat, then add the Tomatoes, Thyme, salt, and Red Pepper flakes. 
Cook about two minutes, stirring occasionally.
Add the Broth, and bring to a boil.
 
Turn down and cover.
Simmer for 10 minutes.
 
This is when you cook your pasta.  Bring a large pot of salted water to a boil and cook the pasta to al dente.  With Gluten free Penne it will take about 11 minutes.
 
After the sauce has cooked for 10 minutes, remove the cover and increase the heat to let it cook down a bit for about 2 minutes.
 
When the pasta is done, strain it, then return it to the pot.
Immediately add the sauce to the pot also.
Add the parsley and stir.
 
Remove from heat and add the Ricotta and Parmesan.
 
Toss and serve.

~Recipe credit to Lidia Bastianich (with a couple of minor edits)