Creekhouse Baked Rigatoni

• 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)

1. Brown sausage over medium heat.
2. Remove sausage and saute mushrooms in drippings(add a little butter if necessary)
3. 2-3 tbsp of flour for roux.
4. Deglaze with white wine.
5. Reduce, add cream/stock mixture, thyme, nutmeg, pepper. Simmer until thick.
6. Add sausage and tomatoes.
7. Add cheese.
8. Mix with rigatoni and add to baking dish.
9. Top with parmesan.
10. Bake at 350-400 until cheese browns.

sweet italian sausage, mushrooms, flour, liquid, white wine, nutmeg, thyme, pepper, parmesan, tomatoes, cheese, rigatoni

Taken from www.epicurious.com/recipes/member/views/creekhouse-baked-rigatoni-1219715 (may not work)