Garlic Sausage and Pasta in a Bechamel Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a classic Italian dish made easy and filling with the addition of precooked sausage. Fresh nutmeg makes a big difference in the recipe. If you get the chance, try it with fresh! Ingredients:
1/2 cup butter |
1 cup all-purpose flour |
salt to taste |
white pepper to taste |
4 cups milk |
1 (16 ounce) package corkscrew-shaped pasta (fusilli) |
2 egg yolks |
1/4 teaspoon ground nutmeg |
1 (12 ounce) package garlic chicken sausage (such as al fresco® all natural roasted garlic chicken sausage), sliced |
Directions:
1. Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
3. Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
4. Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.
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