Garlic Sausage and Pasta in a Bechamel Sauce recipe

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Ingredients

½ 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
¼ teaspoon ground nutmeg
1 (12 ounce) package garlic chicken sausage (such as al fresco® All Natural Roasted Garlic Chicken Sausage), sliced

Nutrition Info

504.3 calories
carbohydrate: 60.2 g
cholesterol: 126.5 mg
fat: 20 g
fiber: 2.4 g
protein: 21.4 g
saturatedFat: 10.5 g
servingSize: -
sodium: 377.1 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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!

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