1 lb rotini (or macaroni)
3/4 lb ground pork sausage
1 14 oz. can crushed tomatoes, drained
1 C Parmesan cheese, grated
2 C cheddar cheese, grated. One for topping
1/2 C heavy cream
3 Tbsp butter
1-2 Tbsp all-purpose flour
1 tsp sugar
1/4 tsp nutmeg
salt and pepper, to taste
water for boiling
Preheat oven to 350 F degrees.
Bring a large pot of salted water to boil and cook pasta until just al dente. Drain and set aside.
In a large pan, over medium-high heat, cook sausage until brown.
Drain fat and add tomatoes. Add sugar, stir well, and reduce heat to low. Season with salt and pepper.
In a sauce pan, melt butter over medium-low heat, and add 1-2 tablespoons of flour. Mix continuously to break up flour and create roux.
Once roux has thickened, add heavy cream and nutmeg and bring to a boil.
Reduce to a simmer and add parmesan and 1 C cheddar cheese. Stir until cheeses have melted. Taste and adjust seasoning if necessary.
After cheeses have fully melted, pour cream mixture into the tomato sauce and mix together.
Pour pasta into tomato cream sauce, making sure to coat pasta thoroughly with sauce.
Transfer pasta and sauce to an 8x8 or 9x13 baking dish. Top pasta with remaining cheddar cheese.
Bake for 30 minutes.