Categories: Pasta
Ingredients
- salt and pepper
- 1 lb cavatappi
- 1 lb Italian sausage, bulk
- 2 tbsp olive oil
- 1 tbsp butter
- 3-4 garlic cloves, chopped
- 12 mushrooms, sliced
- 2 tbsp flour
- 1 cup chicken stock
- 1 cup heavy cream
- 2 1/2 cups shredded Italian 4-cheese blend
- 1 can diced tomatoes, drained
- 1 tsp hot sauce
- 1/2 cup grated Parmesan
Directions
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Bring a large pot of water to a boil. Salt water and cook paste to al dente.
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In a nonstick skillet, brown and crumble the sausage. Drain on paper towel-lined plate. Return pan to heat and add oil, butter, garlic and mushrooms. Season with salt and pepper. Saute 3-5 minutes, until mushrooms are lightly golden.
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Preheat broiler to high.
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To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stick, then stir in cream. Bring cream to a bubble, then stir in 2 cups of cheese blend. When cheese is melted, add tomatoes. When bubbling, remove from heat and add hot sauce.
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Combine cheese sauce with sausage and pasta, transfer to a baking dish. Sprinkle all remaining cheese over top and brown under broiler.