Recipe Courtesy of Rachael Ray.
1 pound ziti rigate, penne rigate or cavatappi
1 pound Italian bulk sweet sausage
1 T olive oil
1 T butter
2 or 4 cloves chopped garlic
12 crimini mushrooms, sliced
salt & pepper
2 T flour
1 cup chicken stock
1 cup heavy cream
1 10 oz sack (2 1/2 cups) shredded Italian 4 cheese blend
1 can diced tomatoes, drained well
1 t hot sauce, optional
1/2 cup Parmesan cheese
In a nonstick skillet, brown & crumble sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add EVOO, butter, garlic and mushrooms. Season with salt & pepper. Saute for 3-5 minutes, until mushrooms are lightly golden.
To mushrooms, add flour & 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, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce, if desired.
Cool and freeze in freezer bags.
Thaw sauce, combine with cooked pasta, transfer to baking dish. Sprinkle with remaining cheese and grated Parmesan over the top and brown under hot broiler.