Shell Pasta with Creamy Italian Sausage
If you like spicy food, use hot Italian sausages instead of the mild ones. Look for lean sausage. You can use regular 2 percent milk, but evaporated milk gives the dish a creamier, richer texture and flavor.
|8 oz small shell pasta ||3/4 cup 2 percent evaporated milk |
|6 oz mild Italian sausage, casings removed and meat chopped |
5 tsp all-purpose flour
1 tsp vegetable oil
|1/4 cup grated Parmesan cheese |
|1 cup beef or chicken stock ||1/4 cup chopped fresh parsley or basil |
- Cook the pasta in boiling water according to package directions, or until firm to the bite. Drain and place in a serving bowl.
- Heat the oil in a non-stick skillet over medium heat. Sauté the sausages, breaking the meat up with a wooden spoon, just until cooked, approximately 5 minutes.
- Meanwhile, combine the stock, milk and flour in a small bowl and whisk until smooth. Add to the sausage mixture and simmer just until slightly thickened, approximately 3 minutes, stirring constantly.
- Pour the sauce over the pasta. Toss with the cheese and parsley, and serve immediately.
|Saturated Fat||7 g|
Prep Time:10 minutes
Cook Time:8 minutes
Make Ahead:Prepare sauce in advance and refrigerate. Bring to a simmer over low heat, adding more stock if too thick.