This recipe is simple and a real treat.  Left overs are divine!

1 pound ziti pasta
4-6 Italian sausages (sweet or spicy), cut into 1/4 in. slices
2 tablespoons extra virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
red pepper flakes to taste
course salt and fresh ground pepper to taste
2 tablespoons all-purpose flour
1 cup chicken broth or stock
1 cup half and half
2 1/2 cups shredded Italian cheese blend (or mozzarella)
1 to 1 1/2 cups marinara sauce (I use Hunt’s Light)
1/2 cup grated Parmesan cheese

Get a large pot of water to a boil, generously salting, and cook ziti to al dente, about 8-9 minutes.

In a nonstick skillet, place sausage in single layer, cooking until there is a nice brown layer on each side. Remove and drain on paper towels.  Return pan (with all the tasty bits on the bottom!) to heat and add extra-virgin olive oil, butter, garlic and mushrooms (optional). Season to taste with red pepper flake, salt and pepper. Cook until mushrooms are lightly golden (if you don’t use mushrooms, cook until the garlic is soft, but not browned).

Preheat broiler to high.

To garlic/mushroom combo, add flour and stir, cooking until you smell a nice nutty aroma. Whisk in chicken broth and then whisk in the half and half. Bring mixture to a gentle bubble.  Stir in 2 cups cheese and a small handful of the Parmesan. When the cheese melts, it will look like a very smooth sauce.  Let it come to a bubble, then add the marinara sauce, mixing well.  Bring the sauce up to a bubble, taste and adjust seasonings as needed, and remove from heat. 

Return the sausage slices to the sauce, mixing them in.  Add the cooked ziti pasta and mix until well coated.  Transfer to an oven safe baking dish (I use a glass one).  Sprinkle remaining cheese, and Parmesan on top of the mixture.  At this point, I add a bit of fresh ground pepper as well.  Place in broiler until cheese is golden brown.

This recipe is AWESOME and not difficult to cook for as tasty as it is.  Enjoy!