Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ziti rigate, penne rigate or Cavatappi (ribbed, hollow corkscrews)

  2. 1 lb 454g / 16oz Italian bulk sweet sausage

  3. 2 tablespoons 30ml Extra-virgin olive oil

  4. 1 tablespoon 15ml Butter

  5. 3 Garlic cloves - (to 4) - chopped

  6. 12 Crimini mushrooms - sliced Salt - to taste Freshly-ground black pepper - to taste

  7. 2 tablespoons 30ml All-purpose flour

  8. 1 cup 237ml Chicken stock

  9. 1 cup 237ml Heavy cream

  10. 10 oz 284g Shredded Italian

  11. 4 cheese blend

  12. 1 Diced tomatoes - drained well

  13. 1 teaspoon 5ml Tabasco hot sauce -

  14. 1/2 cup 118ml Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes. In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden. Preheat broiler to high. To 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 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired. Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler. This recipe yields 4 servings, plus leftovers.


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