Ziti with Sausage, Mushrooms, and Cognac

(Ziti chi Sosizza e Finucchieddi)
A delicious variation to a dish we discovered while visiting Sicily. Hearty and satisfying it is the perfect combination of flavors.

Ziti with Sausage, Mushrooms, and Cognac
Hearty and satisfying this dish has the perfect combination of flavors.
Yield: serves 4

Ingredients

  • 34 lb. mild Italian sausage
  • 2 cloves garlic, peeled and finely chopped
  • 14 cup cognac
  • 12 lb. cremini mushrooms, sliced
  • 12 cup strong beef stock
  • Salt
  • Crushed red pepper
  • Freshly ground black pepper
  • 12 lb. ziti tagliate or other long, tubular pasta
  • 14 cup heavy cream

Instructions

  1. Remove casings from sausages and discard. Coarsely chop sausage meat, place in a large skillet over medium heat and brown, stirring frequently, for about 10 minutes. Add garlic and cook for 1 minute. Remove sausage from skillet.
  2. Place mushrooms in skillet and cook, stirring, for 5 minutes. Return sausage to skillet and stir in cognac and stock, and cook about 10 minutes. Season to taste with salt, red pepper, and black pepper.
  3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, 8–10 minutes, then drain. Stir pasta and cream into sauce, adjust seasoning and serve.