 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Serve with Wilted Spinach with Fresh Chile. Dark beer lovers will appreciate the flavor: cheesy up front and slightly bitter and malty at the end. Garnish with parsley for a pop of color. Ingredients:
7 ounces uncooked rotini pasta |
2 teaspoons canola oil |
4 ounces hot turkey italian sausage |
3/4 cup diced onion |
2 1/2 tablespoons all-purpose flour |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon kosher salt |
1 cup guinness stout beer |
1/3 cup whole milk |
2.5 ounces reduced-fat sharp cheddar cheese, shredded |
2 ounces light processed cheese, shredded (such as velveeta light) |
cooking spray |
wilted spinach with fresh chile |
Directions:
1. Preheat oven to 450°.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, heat a large saucepan over medium-high heat. Add oil; swirl to coat. Remove casing from sausage. Add sausage and onion to pan; cook 6 minutes, stirring to crumble sausage. Add flour, pepper, and salt; cook 1 minute, stirring frequently. Stir in beer; bring to a boil. Cook 3 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add milk and cheeses, stirring until smooth. Stir in pasta. Divide mixture evenly among 4 ceramic gratin dishes coated with cooking spray. Bake at 450° for 10 minutes or until lightly browned.
|
|