This is one of my most requested recipes. Enjoy!

Prep Time: 45 minutes
Cook Time: 25 minutes
Serves: About 6

Ingredients

1/4 tsp sea salt
2 Tbsp. vegetable oil
1 pound Hot italian sausage
2 Tbsp. butter
2 Tbsp. flour
1 cup heavy whipping cream
1/8 tsp nutmeg
1/4 tsp crushed red pepper
1/4 tsp sea salt
1/2 tsp coarse black pepper
2 cups marinara (heated)
2 tsp olive oil
1 tsp minced garlic
1 red bell pepper, finely julienned
1 jalapeno pepper, finely julienned
1 pound mostaccioli, cooked al dente
2 cups shredded cheese (use the italian blend)
1/4 cup diced tomato

Preparation

In a large pot, put enough water in for your pasta, along with 1/4 tsp sea salt. Let this start to boil while you do the rest.

Heat the vegetable oil and cook the sausage until it is done. Try to keep the sausage in small chunks, not completely pulverized. Remove sausage to plate, and leave whatever grease remains in the skillet.

In the same skillet, add the olive oil, garlic, and julienned peppers. Cook for a few minutes, remove to plate when still slightly firm. You are now done with the skillet.

Now is a good time to add your pasta to the water. Let it cook while you finish the rest. Test and remove the pasta when it is al dente.

In a medium large saucepan, heat the butter on medium until melted. Add the flour and stir around for about 2 minutes. While stirring constantly, slowly add the cream. Add the nutmeg, salt, pepper, and crushed pepper. I like to use a whisk to make sure I mix it well. Keep the heat on medium until the sauce begins to thicken, then reduce to low. Cook for a couple of more minutes making sure it doesn't burn on the bottom. You should have a thick white sauce.

Preheat the oven to 375 degrees.

Heat the marinara (I just use a microwave) and add it to the white sauce. Mix together well.

In the empty pot you cooked the pasta in, place the cooked pasta, sauce mix, peppers, and sausage. Mix together well.

Fill a serving dish with the pasta mix, and top evenly with the cheese. Cook on 375 for about 25 minutes, or until the cheese on top is golden brown.

When done, remove from the oven and let rest for 3-4 minutes. Sprinkle the diced tomatoes on top for presentation.

Accompaniments

Rosemary bread and green beans work great.

A nice red wine goes well with this dish. Our favorites are a red Zinfandel, or a nice Chianti.