RIGATONI A'LA HANNIBAL

I cannot claim total credit for this yummy pasta dish. In fact, it is adapted from a pasta dish I had at a local Italian eatery recently. Ohhhhhh... so so so good!!

16 oz rigatoni, cooked
5 or 6 mild Italian sausages
1 stick butter
1 yellow onion, chopped coarse
3 cloves garlic
8 oz. sliced mushrooms
15 oz. can of fava beans, drained (hence the "a'la Hannibal" in the name)
15 oz/ can of diced tomatoes, drained
1 tbsp. dried oregano
12 oz. can of evaporated milk
1/2 cup shredded Parmesan cheese
1 pkg. crumbled Feta cheese

In a skillet, brown sausages, making sure they are cokked through. Remove from skillet and slice into 3/4"-1" thick pieces.

Drain the grease from the skillet. Melt butter and saute onions, garlic and mushrooms. Once onions are translucent and mushrooms soft, add beans, tomatoes and oregano. Turn down the heat and cook through, stirring often.

Pour milk into the mixture in skillet. Stir and heat, then add sausage and pasta. Let all of the ingredients comingle. Stir in Parmesan cheese just before serving.

Plate this tasty dish up and top each serving with a liberal douse of Feta cheese.

Be ready for heaps of praise and lips a-smackin'!