1 jar farm to fork® spicy marinara with calabrian peppers sauce with fresh garlic
2 ounces Parmesan cheese
2 tablespoons fresh Italian parsley chopped
Cook rigatoni according to package directions; drain and keep warm.
Meanwhile, in an extra-large skillet, cook sausage, onion, and garlic over medium heat until sausage is browned, breaking up meat with a wooden spoon as it cooks; drain fat. Add mushrooms and cook 8 minutes more or until tender and any excess liquid has evaporated. Add sauce. Bring to a simmer.
Use a vegetable peeler to make large curls from the Parmesan cheese. Serve sausage mixture over rigatoni. Top with Parmesan curls and parsley.