Creamy rigatoni recipe with italian long hots & sausage

Name: Creamy rigatoni recipe with italian long hots & sausage
Total time: 30 min
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

en.petitchef.com

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 mi

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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