important Information
Nutritional information
- 8 ounces penne pasta
- 10 ounces sausage
- 1 ½ tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pinch crushed red pepper flakes (Optional)
- 1 tablespoon flour
- 1 cup 1% milk
- ½ cup heavy whipping cream
- ¼ cup reserved pasta water
- 1 ¼ ounces grated mozzarella cheese
- 1 ¼ ounces grated provolone cheese
- 1 ¼ ounces grated Fontina cheese
- 1 ¼ ounces finely grated Parmesan cheese
- ¼ cup julienned sun-dried tomatoes
- StepStep 1DescriptionBring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until penne start to get tender, about 8 minutes. Drain and reserve 1/4 cup pasta water.
- StepStep 2DescriptionPreheat the oven to 375 degrees F (190 degrees C).
- StepStep 3DescriptionMeanwhile, cook Italian sausage in a heavy skillet over medium-high heat until brown and crumbly, about 5 minutes. Transfer to a paper towel lined plate.
- StepStep 4DescriptionMelt butter in a skillet over medium heat. Sauté minced garlic and red pepper flakes until garlic is fragrant, 30 to 45 seconds. Sprinkle flour over mixture and stir to combine, making sure there are no lumps.
- StepStep 5DescriptionPour in milk, cream, and reserved pasta water. Mix mozzarella, provolone, Fontina, and Parmesan cheeses in a bowl and stir in about 4/5th of the cheese mixture. Stir to combine. Add penne, cooked Italian sausage, and julienned sun dried tomatoes to the cheese sauce. Mix to combine and pour into an 8x8 inch casserole dish. Sprinkle with remaining cheese mixture.
- StepStep 6DescriptionBake in the preheated oven until cheese is melted and lightly browned, about 25 minutes.
