Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 12oz. sweet Italian sausage, casings removed
• 1 lb. crimini mushrooms, trimmed and quartered
• 1/2 cup sliced shallots
• 3 garlic cloves, minced
• 2 tsp. minced fresh rosemary or 1/2 tsp. dried 1/2 cup reduced-sodium chicken broth
• 1 tsp. coarse salt, divided
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• 2 cups 2% reduced-fat milk
• 1 lb. rigatoni, cooked
• 1 (14 oz.) can crushed tomatoes with puree
• 6 oz. Italian fontina or provolone cheese, shredded
• 6 Tbsp. freshly grated Parmigiano Reggiano cheese

Directions

1. In a large heavy skillet, saute sausage, breaking up meat, until beginning to brown. Transfer to a plate. Add mushrooms, shallots, garlic and rosemary to pan; saute 5 minutes.

2. Add broth, increase heat to medium-high and cook until liquid is nearly evaporated. Add 1/4 tsp. salt and pepper. Return sausage to pan and stir to combine.

3. Preheat oven to 375 degrees. Lightly oil a 13 × 9 inch baking dish.

4. Melt butter in a large saucepan over medium heat. Stir in flour; cook 2 minutes, whisking constantly. Add milk and cook until thickened, whisking about 5 minutes. Add remaining 1/4 tsp. salt.

5. Combine sausage mixture and pasta; toss well. Add white sauce and crushed tomatoes; stir to combine. Stir in fontina cheese.

6. Transfer pasta mixture to baking dish. Top with Parmigiano Reggiano. Cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving.

Email to a friend | Print this recipe | Back