Ingredients
- 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
- 1 pound Italian bulk sweet sausage
- two tablespoons extra-virgin essential olive oil
- 1 tablespoon butter
- three or four cloves garlic clove, chopped
- 12 crimini mushrooms, sliced
- Pepper and salt
- two tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, on dairy aisle
- 1 can diced tomato plants, drained well
- 1 teaspoon hot sauce (suggested: Tabasco), optional
- 1/2 cup Parmesan, a few handfuls
Directions
Bring a sizable pot water to some boil. Brine and prepare pasta to some soft al dente, 8 minutes.
Inside a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles in writing towel lined plate. Return pan to heat and add extra-virgin essential olive oil. butter, garlic clove and mushrooms. Season liberally with pepper and salt. Saute three to five minutes, until mushrooms are gently golden.
Preheat broiler to high.
To mushrooms, add flour and stir, cooking 2 minutes. Whisk available, then stir in cream. Bring cream to some bubble, then stir by 50 percent glasses of 4 cheese blend. When cheese has melted into sauce, add tomato plants. When sauce involves a bubble, remove from heat and adjust seasonings, adding hot sauce if preferred.
Combine cheese sauce with sausage and pasta, transfer to baking dish. casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of four cheese blend and also the grated Parmesan outrageous and brown under hot broiler.
Recipe thanks to Rachael Ray