Tuscan Sausage and Rigatoni

Need to get a tasty dinner on the table sometime between carpooling, soccer practice and piano lessons?  Here's a quick, hearty and delicious dish that takes the stress out of mealtime.


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


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.