Baked Pasta with Sausages
Pasta Al Forno Con Le Salsicce
Serves 4 to 6
Printable Version
Bring the water to a boil in a large pot with or without the optional salt.
Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft. Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes. Add the wine and cook until almost evaporated, stirring well, about 3 minutes. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl. Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
Bring the milk to a soft boil in a large saucpan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
Pour the sauce on top of the pasta and sorinkle with the Parmigiano Reggiano cheese. Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.
Cook's Tip:
In my opinion, this bakes pasta tastes better the next day. My wife disagrees, therefore we eat half immediately and save the rest for the next day. Reheat it at 350 F for 30 minutes.
