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1
Cook both boxes of noodles until they are semi done.
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2
Drain and set aside, but do not rinse.
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3
Melt 1 Tbsp butter in a saucepot.
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4
Add minced garlic (more or less if desired).
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5
Slowly add heavy whipping cream to melted butter and garlic mixture.
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6
Bring sauce to a slow simmer, then add 2 cups shredded Parmesan cheese.
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7
Stir until melted.
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8
Let sauce simmer on low.
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9
Break into pieces and brown Italian sausage.
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10
Add 2 thinly sliced peppers to meat mixture.
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11
When both are fully cooked, dump them into the sauce.
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12
Saute sliced mushrooms in 1 Tbsp butter seasoned with salt and pepper.
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13
When cooked, add to sauce.
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14
Place tomatoes in a food processor and process until blended with chunks.
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15
Add fresh basil to taste (don't be stingy - a lot is better).
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16
Add diced garlic to taste.
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17
Add olive oil.
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18
Don't be afraid to start small and add more basil, garlic and oil as you go.
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19
This tomato mixture can be made a day early; let set in refrigerator overnight.
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20
Add this dish to the sauce.
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21
Bring the huge pot to a boil, let it simmer just a minute or two.
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22
Take the penne noodles and divide them into the two 9x13-inch pans, spreading them out evenly.
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23
Divide sauce into each pan filled with the noodles and mix it with the noodles.
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24
Sprinkle Parmesan cheese over the top of both pans.
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25
Bake, uncovered, at 350 degrees for 20 to 25 minutes.
