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Garlic Sausage and Pasta in a Bechamel Sauce

Garlic Sausage and Pasta in a Bechamel Sauce

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Manda

Manda

This is a classic Italian dish made easy and filling with the addition of precooked sausage. Fresh nutmeg makes a big difference in the recipe. If you get the chance, try it with fresh!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
  3. Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
  4. Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.
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Reviews

JPH
1

JPH

4/12/2014

This is a great and easy recipe. The first time I made it I followed the directions exactly and it came out great. I have made this a few times and tried little differences to the sauce and found sauce can be adjusted any number of ways from spicy to cheesy.

kdhiller
0

kdhiller

9/4/2014

The sauce is very thick and heavy!

monterrapin
0

monterrapin

5/16/2014

way too much pasta to meat... flavorless!!

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