Ingredients:2 1/2 cups heavy cream1/4 cup chicken stock1/4 cup dry white wine1 1/2 cups crumbled Gorgonzola cheese3/4 cup grated Parmesan cheese, dividedFreshly ground black pepper1 box (16 ounces) penne pasta, cooked al dente1 pound bulk Italian sausage, cooked and crumbled1 can (14 ounces) diced tomatoes, drained3 teaspoons dried basil1 1/2 cups garlic croutons, crushed3 tablespoons butterDirections:Preheat oven to 350 degrees. In a large sauce pan, heat the cream, stock and wine. Simmer for a few minutes. Turn down heat. Whisk in Gorgonzola and half cup of Parmesan cheese. Whisk until smooth. Season sauce with a little black pepper. In a large bowl, toss the cream sauce with pasta, sausage, tomatoes and basil. Spoon into a large casserole dish that has been sprayed with cooking spray. Top with croutons and remaining Parmesan. Put small pieces of butter over the top. Cover loosely with foil. Bake 25 to 35 minutes. Uncover and bake another 10 to 15 minutes or until bubbly and golden.
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