Ingredients
1 lb of spicy and 1lb of sweet italian sausage
8-16 oz Mushrooms
Flour
4 total cups of liquid (interchange cream and chicken stock), but use at least 1 cup of cream and up to about 3.
White wine
1/4 - 1/2 tsp nutmeg
1-2 tsp thyme (5-6 sprigs fresh if possible)
Pepper
Parmesan
15 oz can tomatoes (diced or fresh roma)
2-3 cups cheese (fontina or gruyere)
1 lb rigatoni (cooked)
Preparation
Brown sausage over medium heat. Remove sausage and saute mushrooms in drippings(add a little butter if necessary) 2-3 tbsp of flour for roux. Deglaze with white wine. Reduce, add cream/stock mixture, thyme, nutmeg, pepper. Simmer until thick. Add sausage and tomatoes. Add cheese. Mix with rigatoni and add to baking dish. Top with parmesan. Bake at 350-400 until cheese browns.
