1 lb Penne
1 lb Italian sausage
2 T EVOO
1 T butter
3-4 cloves garlic, chopped
12 mushrooms, sliced (I use a whole 8 oz package organic, sliced mushrooms)
2 T flour
1 c. chicken stock
1 c. heavy cream (I've used Fat-free Half and Half and it's okay, but way better with real cream!)
2.5 c. shredded Italian cheese (I just use one bag-about 2 c.)
1 can diced tomatoes
1 tsp Tabasco sauce
1/2 c. Parmesan cheese, grated
Brown and crumble sausage, drain off grease and set sausage aside.
Return pan to heat, add EVOO, butter, garlic and mushrooms. Season with salt and pepper, saute 3-5 minutes until mushrooms are golden.
Preheat broiler to high.
To mushrooms, add flour, stir and cook 2 minutes. Whisk in stock, then stir in cream. Bring to bubble then add 2 cups Italian cheese. When melted into sauce, add tomatoes.
Combine cheese sauce with pasta and sausage.
Transfer to baking dish, sprinkle with Parmesan and remaining Italian cheese. Broil until brown.