Garlic Sausage and Pasta in a Bechamel Sauce

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Prep: 15 min
Cook: 25 min
Ready In: 40 min

“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!” - by Manda

Ingredients

1/2 cup butter
1 cup all-purpose flour
salt to taste
white pepper to taste
4 cups milk
1 (16 ounce) package corkscrew-shaped pasta (fusilli)
2 egg yolks
1/4 teaspoon ground nutmeg
1 (12 ounce) package garlic chicken sausage (such as al fresco® All Natural Roasted Garlic Chicken Sausage), sliced

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Directions

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.
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.
Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
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.