Ingredients

The following ingredients have 8 Servings
  • Extra Virgin Olive Oil
  • Italian Sausage Links, Sweet
  • Cremini Mushrooms
  • Sliced Shallot
  • Minced Garlic
  • Minced Rosemary
  • Dry White Wine
  • Low Sodium Chicken Broth
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Unsalted Butter
  • All Purpose Flour
  • 2% Milk
  • Rigatoni
  • Canned Crushed Tomatoes
  • Fontina Cheese
  • Grated Parmigiano Reggiano Cheese

Instruction

  • Heat 1 tablespoon oil in a large saute pan over medium heat; add sausage. Saute, 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. Saute until mushrooms begin to brown, 6 to 8 minutes. Add shallots; saute 3 minutes. Stir in garlic and rosemary; saute 1 minute more. Add wine, increase heat to medium-high, and cook until wine is nearly evaporated. Season with 3/4 teaspoon salt and pepper. Return sausage to pan and stir to combine.
  • Preheat oven to 375F. Lightly oil a 13 x 9-inch baking dish.
  • 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.
  • Cook rigatoni according to package directions, undercooking it by 3 minutes. Drain; return to pot. Add sausage mixture to pasta; toss well. Add bechamel and crushed tomatoes; stir to combine. Stir in fontina and 2 tablespoons Parmigiano Reggiano.
  • 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.