Garlic Sausage and Pasta in a Bechamel Sauce
Description
Garlic chicken sausage is tossed with corkscrew-shaped pasta in a creamy sauce for quick and easy Italian-inspired dinner.
Ingredients
•
1/2 cup butter
•
1 cup all-purpose flour
•
salt to taste
•
white pepper to taste
•
4 cups milk
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1 (16 ounce) package corkscrew-shaped pasta (fusilli)
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2 egg yolks
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1/4 teaspoon ground nutmeg
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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.