Baked Pasta with Sausage is a very delicious first course that can also serve as a one-dish meal due to the hearty ingredients. For this recipe, I prepared a sausage sauce to dress the penne and added a creamy béchamel sauce… result… finger-licking good!
Recipe updated on 11/13/2016
Other recipes
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 40 Minutes
- Portions: 3
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 541.89 (Kcal)
- Carbohydrates 38.49 (g) of which sugars 6.71 (g)
- Proteins 18.34 (g)
- Fat 34.84 (g) of which saturated 9.97 (g)of which unsaturated 4.91 (g)
- Fibers 4.40 (g)
- Sodium 1,458.74 (mg)
Indicative values for a portion of 276 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz sausage
- 1.75 cups tomato puree
- 1 carrot
- 1 leaf bay leaf
- 1.35 tbsp extra virgin olive oil
- 1 stalk celery
- 1 shallot
- 3.4 tbsp red wine
- 0.07 oz fine salt
- 1.25 cups milk
- 2 tbsp butter
- 0.7 oz flour
- 0.04 oz fine salt
- 1 pinch nutmeg
- 5.6 oz pasta (use your preferred type)
- 0.7 oz pecorino (grated)
Tools
There are IconA affiliate links in the recipe
- Kitchen Scale
- Cutting Board
- Baking Dish
- Pot
- Chopper manual
Steps
Prepare the sauce. Chop carrot, celery, and shallot and sauté them with bay leaf in oil. Skin the sausage, crumble it, and let it brown with the flavors. Pour in the wine, let it evaporate, and add the tomato sauce. Continue cooking on low heat for 40 minutes, stirring occasionally.
Prepare the béchamel sauce. Put the milk on the heat and bring to a boil. Meanwhile, melt the butter in a saucepan and once melted, remove from heat and add flour, salt, and nutmeg. Put back on low heat and stir for a few minutes until it turns color. Pour the roux into the milk and whisk until the sauce thickens.
Cook the pasta and drain it al dente. Dress it with the sauce and a few tablespoons of béchamel. Mix well and pour the penne into a rectangular baking dish. Pour the remaining béchamel on top, sprinkle with grated pecorino, and bake in a hot oven in grill mode at maximum temperature until the surface is crispy.
