1 pound (2 cups) rotini (or macaroni)
1 pound ground breakfast sausage
1 (14 oz) can crushed tomatoes, drained
1 cup Parmesan cheese, grated
1 cup cheddar cheese, grated; plus more for topping
1/2 cup heavy cream
3 tablespoons butter
1-2 tablespoons all-purpose flour
1 teaspoon sugar
1/4 teaspoon nutmeg
salt and pepper, to taste
water for boiling
Step 1: Preheat oven to 350º F.
Step 2: Bring a large pot of salted water to boil and cook pasta until just al dente. Drain and set aside.
Step 3: In a large pan over medium-high heat, cook sausage until nicely browned and no longer pink.
Step 4: Drain fat and add tomatoes. Add in sugar, stir well and reduce heat to low. Season with salt and pepper.
Step 5: In a sauce pan, melt butter over medium-low heat and add in 1-2 tablespoons of flour. Mix continuously to break up flour and create roux.
Step 6: Once roux has thickened, add in heavy cream and nutmeg and bring to a boil.
Step 7: Reduce to a simmer and add parmesan and cheddar cheese. Stir until cheeses have melted. Taste and adjust seasoning if necessary.
Step 8: After cheeses have fully melted, pour cream mixture into the tomato sauce and mix together.
Step 9: Pour pasta into tomato cream sauce, making sure to coat pasta thoroughly with sauce.
Step 10: Transfer pasta and sauce to an 8×8 or 9×13 baking dish (or individual ramekins). Top pasta with more cheddar cheese, place in oven and bake for 30 minutes.
Step 11: Let cool for 10 minutes, garnish with basil and enjoy!