Mostaccioli (Baked Pasta & Italian Sausage & Cream Sauce)

Makes two 9 x 13 pans, can freeze one for later or halve recipe

2 (16	ounce) boxes penne pasta
1/2	cup butter
3	tablespoons minced garlic
2	quarts heavy whipping cream
2	cups shredded Parmesan cheese
1	pound mild Italian sausage
2	red bell peppers
25-30	sliced mushrooms
15	Roma tomatoes
	fresh basil
	diced garlic
	olive oil

Cook both boxes of noodles until they are semi done. Drain, set aside, don’t rinse.

Melt 1 tablespoon butter in a saucepot. Add minced garlic (more or less if desired). Slowly add heavy whipping cream to melted butter and garlic mixture.

Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese. Stir until melted. Let sauce simmer on low.

Break Italian sausage into pieces and brown. Add 2 thinly sliced peppers to meat mixture. When both are fully cooked, dump them into the sauce.

Sauté sliced mushrooms in 1 tablespoon butter seasoned with salt and pepper. When cooked, add to sauce.

Place tomatoes in a food processor and process until blended with chunks.

Add fresh basil to taste (don’t be stingy — a lot is better). Add diced garlic to taste. Add olive oil. Don’t be afraid to start small and add more basil, garlic and oil as you go. This mixture can be made a day early; let set in refrigerator overnight. Add this dish to the sauce.

Bring the huge pot to a boil, let it simmer just a minute or two.

Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.

Divide sauce into each pan filled with the noodles and mix it with the noodles.

Sprinkle Parmesan cheese over the top of both pans.

Bake, uncovered, at 350° F for 20 to 25 minutes.