2 1/2 cups heavy cream
1/4 cup chicken stock
1/4 cup dry white wine
1 1/2 cups crumbled Gorgonzola cheese
3/4 cup grated Parmesan cheese, divided
Freshly ground black pepper
1 box (16 ounces) penne pasta, cooked al dente
1 pound bulk Italian sausage, cooked and crumbled
1 can (14 ounces) diced tomatoes, drained
3 teaspoons dried basil
1 1/2 cups garlic croutons, crushed
3 tablespoons butter
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.