Step 1: Cook pasta al dente, according to package directions. (Make sure you salt your pasta water.) Drain, reserving 1/2 cup of the pasta water. Return cooked rigatoni to the pot you cooked it in and add the butter.
Step 2: Meanwhile, add the Italian sausage to a non-stick skillet and cook, breaking the meat apart as you stir, until it is brown and almost cooked through.
Step 3: Add the mushrooms to the skillet and cook until they're tender.
Step 4: Add garlic and cook until fragrant.
Step 5: Add chicken stock and give it a good stir.
Step 6: Add dried herbs
Step 7: Simmer 10 minutes
Step 8: Add cream and peas to skillet. Heat but don't boil.
Step 9: Add the buttered pasta to the skillet and toss everything together until well combined. Add pasta water, as necessary, to make a creamy sauce.
Step 10: Season to taste.
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