Saute sausage, browning well in a small fry pan.
In a large skillet, melt butter and add mushrooms, cook until browned. Add onions and cook until tender - do not brown.
Add cooked sausage.
Add garlic, pepper and Italian seasoning. Add wine and chicken broth and reduce by half.
Add heavy cream and half and half. Let simmer
Cook rigatoni according to package directions. Drain, reserving pasta water
Add the pasta to the sauce and stir. Turn off heat and add parmesan cheese, stir
If sauce is too thick, add in a bit of the reserved pasta water.
Serve.
