Categories: Pasta

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 12 ounces sweet Italian sausage, casings removed
• 1 pound cremini mushrooms, trimmed, and quartered
• 1/2 cup sliced shallots
• 4 teaspoons minced fresh garlic
• 2 teaspoons minced fresh rosemary
• ⅓ cup dry white wine or reduced-sodium chicken broth
• 1 teaspoon coarse salt, divided
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups 2 percent reduced-fat milk
• 1 pound rigatoni
• 1 (14-ounce) can crushed tomatoes with purée
• 6 ounces Italian fontina, shredded
• 6 tablespoons freshly grated Parmigiano Reggiano cheese

Directions

1. Heat 1 tablespoon oil in a large sauté pan over medium heat; add sausage. Sauté, breaking up meat until no longer pink and beginning to brown. Transfer to a plate with a slotted spoon; pour off drippings, leaving behind brown bits. Add remaining oil and mushrooms to pan. Sauté until mushrooms begin to brown, 6 to 8 minutes. Add shallots; sauté 3 minutes. Stir in garlic and rosemary; sauté 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with ¾ teaspoon salt and pepper. Return sausage to pan and stir to combine.

2. Preheat oven to 375F. Lightly oil a 13 × 9-inch baking dish.

3. Melt butter in a large saucepan over medium heat. Stir in flour; cook until foaming but not colored, about 2 minutes. Whisk in milk; bring to a simmer. Cook until thickened, about 5 minutes. Season with remaining ¼ teaspoon salt.

4. Cook rigatoni according to package directions, undercooking it by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add béchamel and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.

5. Transfer pasta mixture to baking dish. Sprinkle remaining Parmigiano Reggiano over top; cover with foil. Bake 20 minutes. Remove foil and bake 10 minutes more. Let stand 5 minutes before serving.

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