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.
1. Cook the pasta in boiling water according to package directions, or until firm to the bite. Drain and place in a serving bowl.
2. 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.
3. 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.
4. Pour the sauce over the pasta. Toss with the cheese and parsley, and serve immediately.
8 oz small shell pasta
6 oz mild Italian sausage, casings removed and meat chopped
1 tsp vegetable oil
1 cup beef or chicken stock
3/4 cup 2 percent evaporated milk
5 tsp all-purpose flour
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or basil
Nutritional Analysis per Serving
Protein 18 g
Fat 16 g
Saturated Fat 7 g
Carbohydrates 52 g
Cholesterol 36 mg
Sodium 505 mg
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.