1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews) 1 pound Italian bulk sweet sausage 2 tablespoons extra-virgin olive oil 1 tablespoon butter 3 or 4 cloves garlic, chopped 12 crimini mushrooms, sliced Salt and pepper 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup heavy cream 1 (10-ounce) sack, 2½ cups, shredded Italian 4 cheese blend, available on dairy aisle 1 can diced tomatoes, drained well 1 teaspoon hot sauce (recommended: Tabasco), optional ½ cup Parmesan, a couple of handfuls

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