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 caloriescarbohydrate: 60.2 gcholesterol: 126.5 mgfat: 20 gfiber: 2.4 gprotein: 21.4 gsaturatedFat: 10.5 gservingSize: -sodium: 377.1 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Garlic Sausage and Pasta in a Bechamel Sauce
Directions
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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.