Creamy rigatoni w/ italian long hots & sausage

Ingredients

• 6-8 Italian long hot peppers, roasted (425 degrees for 20-30 minutes, tossed in olive oil), skins removed and roughly chopped
• 1 lb sweet Italian sausage, uncased
• 2-3 cloves garlic, minced
• 8 oz button mushrooms, sliced thin
• 1 cup 1% milk
• 1 cup chicken broth
• 2 tablespoons half n half
• 1/4 cup water + 2 tablespoons cornstarch for slurry
• 1/2 cup Locatelli Romano cheese, plus extra for serving
• 1 lb rigatoni

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Preparation

• Place a large pot of salted water on the stove on medium-high heat & let come to a boil. Then cook pasta according to instructions on box. (I think it was 10 minutes for al dente.)
• In the mean time, in a large saute pan cook the sausage, crumbling with a wooden spoon as you go. Once there is no more pink sausage place in a bowl and set aside for later. In the same pan add the minced garlic & saute in sausage juices for about 1 minute. Add the mushrooms and let cook down about 5-7 minutes.
• Add the milk & chicken stock & bring to a simmer. Let simmer for about 5 minutes, add the half n half & bring back up to a low simmer. Add the slurry, stirring the entire time. Let the sauce come back to a simmer and thicken. Add back in the sausage, stirring to coat then the peppers.
• Once the pasta is cooked to your liking, strain. Add half of the sausage & pepper sauce into a large serving bowl, add the strained pasta then the rest of the sauce over top. Pour the cheese over the pasta and toss to incorporate.
  
• Serve w/ additional cheese. Enjoy!