I tried this recipe few weeks ago and my family loved it. I love Alfredo sauce and the smoky taste the sausage added to it was so delicious. Our little Julia loves pasta so much and it was her first time to try fusilli shape. She grabbed one piece and started analyzing it and wondering if it's eatable.. as soon as she saw me eating, she started tasting carefully... humm mmm humm... until fished her whole plate.
This is definitely a family weekdays cooking recipe. I think you can control how creamy you want the pasta to be. I baked it a bit longer so that I get the golden color on the top. You can follow the recipe exactly or add up your own creativity. It's a classic recipe :-) enjoy!
16 ounces / 453.6 g dry pasta
3 tablespoons butter
2-3 cloves garlic, minced
3 tablespoons flour
1 cup / 2.37 dl chicken broth
2 cups 4.73 dl half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 cup / 1.185 dl grated Parmesan cheese
2 cups / 4.73 dl mozzarella cheese, divided
1-2 tablespoons chopped fresh parsley
1 (12 oz) / 340.2 g fully cooked smoked sausage, any variety
Instructions
Cook pasta according to package directions until just al dente; drain.
While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
Whisk in chicken broth until smooth, then stir in half and half.
Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
Broil for 2-3 minutes, or until cheese is bubbly and golden.
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