Saute sausage, browning well (brown bits equal flavor) in a small fry pan.
In a large sauce pan, add butter, melt, then add mushrooms, brown and cook through. Add onions and saute until tender, do not brown. Add cooked sausage. Add garlic, black pepper and Italian seasonings to taste. Add wine and be sure to scrape up the bits at the bottom of the pan. Add chicken broth and reduce by half. Add heavy cream and let mixture very gently simmer for 30 minutes. If the sauce gets too thick, you can add more chicken broth.
Cook rigatoni according to package directions. Drain pasta, reserving pasta water.
Add pasta to the sauce and stir well.
Add parmesan cheese and stir.
If the sauce is too thick, drizzle in the reserved pasta water.
Serve with more black pepper, parmesan cheese and sprinkle with fresh parsely
