Recipes

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.