- 8
Ingredients
- Salt and Freshly ground black pepper to taste
- 1 lb Ziti Rigate, penne rigate or cavatappi
- 1 lb Italian Bulk Sweet Sausage
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic, chopped
- 12 mushrooms sliced
- 2 tbps flour
- 1 cp chicken stock
- 1 cp heavy cream
- 2.5 cps shredded italian cheese
- 1 can diced tomatoes
- 1 tsp hot sauce
- 1/2 cp parmesan cheese
Preparation
Step 1
Heat a large pot of water to a boil.
salt water and cook pasta to al dente (8 minutes)
Brown and crumble sausage in nonstick skillet. Drain cooked crumbles on paper towel-lines plate. Return pan to heat and add evoo, butter, garlic and mushrooms.Season liberally with salt and pepper. Sajute 3 to 5 minutes, until mushrooms are lightly golden.
Mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. bring cream to a bubble, then stir in 2 cups of 4cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce, such as tabasco, if desired.
Combine cheese sauce with sausage and pasta, transfer to a baking dish, casserole, or ovenproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.