Baked Pasta with Sausage, Mushrooms and Cheese

The original recipe is from Relish.... the holiday issue. I didn't have all the ingredients. So this recipe turned into a Fat Lady creative substitute. Which you will find happens to me quite a bit.....so I really can't call it by the Relish name of Baked Pasta with Sausage, Mushrooms and Fontina.

12 oz sweet Italian sausage, castings removed
1 lb mushrooms, trimmed and quartered
1/2 c sliced onions
3 garlic cloves, minced
2 tsp minced fresh rosemary or 1/2 tsp dried
1/3 c reduced-sodium chicken broth
freshly ground pepper
3 tbls butter
1/2 or so of white wine
1 lb rigatoni
a bunch of cherry tomatoes and 3 little tomatoes
1/2 c parmigiana cheese
1/2 c provolone, fontina or mozzarella cheese or a combo.

Preheat oven to 375. Lightly oil a 13 x 9 inch baking dish.

Cook pasta according to package, drain, put back into pot add just a little olive oil and stir.

In a large heavy skillet, saute the sausage. (I had a package of turkey, sweet Italian sausage. Cut open one end of a sausage and squeeze out the meat into the skillet and cook until crumbly.)

Transfer sausage to a plate. Add butter, mushrooms, tomatoes, onions, garlic, rosemary to skillet and saute for about 5 minutes. Salt and Pepper to taste. Add white wine and stir a few minutes to release all the cooked food.

Stir pasta again to loosen it. Add mixture from skillet and sausage. Stir well. Add parmigiana cheese and stir.

Place everything in the baking dish. Top with remaining cheese. Cover with foil and bake for 20 minutes. Let sit for about 10 minutes before serving.
Serves 8 to 10.

Note: The tomatoes came off my bushes. I picked about 15 cherry tomatoes and 3 small sized tomatoes. I sliced the cherries in half and chopped the 3 small tomatoes. No skinning or blanching or de-seeding just threw those tomatoes in and cooked those babies.

It was tasty so try it out yourself and let me know how it was and remember when you taste say to yourself..... Damn I'm Good!.
This is a hardy pasta dish that tasted great. And it lasted for a few dinners.