SAUSAGE & MUSHROOM PENNE

Steps:

• Cook penne in a pot of boiling water until al dente. Reserve 1/2 cup of the water, then drain pasta and transfer to a large mixing bowl.
• While the Penne is cooking, cook the sausage and stir until the sausage is crumbled and no longer pink. Transfer to a plate with paper towels on it to soak up the grease and dump the grease from the pan.
• Add olive oil to the pan along with the mushrooms, garlic, tomato, olives and bell pepper (if ingredients used) and cook over medium-high heat until the mushrooms are golden, approximately 5 minutes.
• Return the cooked sausage to the skillet and add the cream, reserved 1/2 cup pasta water, salt, black pepper, red pepper, and bring to a boil over medium-high heat, stirring once or twice until thickened, about four minutes.
• Pour over pasta in the big mixing bowl then add in the Parmigiano-Reggiano cheese and 1/2 cup of the Mozzarella. Once mixed spread evenly in a 13x9 baking dish and top with the remaining Mozzarella.
• Broil 3-4 inches away from the heat until the Mozzarella on top begins to brown in spots, about five minutes.