The Best Recipes Garlic Sausage and Pasta in a Bechamel Sauce

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Garlic Sausage and Pasta in a Bechamel Sauce

"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

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

• 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.
• 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.
• Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
• 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.

Notes :

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