6 Servings 30 min Cook
2 Tbsp Olive Oil
8 Oz Mozzarella Cheese
16 Oz Whole Wheat Pasta
1 Lb Mushrooms
4 1/2 Grams Italian Sausage
1/2 Cup Parmesan Cheese
1 Cloves, minced Garlic
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Slice mushrooms to desired thickness.
Grate Parmesan cheese and Mozzarella cheese.
Cook pasta in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
Reserve 1/2 cup pasta-cooking water, then drain pasta and transfer to a flameproof 3-quart baking dish.
Preheat broiler.
Meanwhile, cook sausage in 1 tablespoon oil in a 12-inch nonstick skillet over high heat, stirring occasionally and breaking up any large pieces, until no longer pink.
Transfer with a slotted spoon to a bowl, leaving fat in skillet.
Add remaining tablespoon oil to skillet along with mushrooms and garlic, then cook over high heat, stirring occasionally, until mushrooms are golden, about 3 minutes.
Return sausage to skillet along with cream, reserved 1/2 cup cooking water, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper and boil over high heat, stirring once or twice, until thickened, about 4 minutes.
Pour over pasta, then stir in Parmigiano-Reggiano, 1/2 cup mozzarella, and salt to taste.
Spread evenly in baking dish and top with remaining mozzarella.
Broil 3 to 4 inches from heat until golden brown in spots, about 5 minutes.
