Created By: Cathy LaFayette
Time: 1 Hour
Portion: 6 servings
For the sausage:
5 large cloves of garlic chopped
1 -2 large peppers
1 large onion (or about 2 – 3 small)
6 Italian sausages (either sweet or hot)
small handful of fresh parsley
about 15 fresh basil leaves
1/2 cup white wine
For the bechamel sauce:
2 Tablespoons of butter
2 Tablespoons of flour
2 cups of milk
pinch of cardamom (or nutmeg)
1 lb rigatoni
In a deep frying pan coat bottom very lightly with olive oil and add sausage until it gets brown. Add onions, garlic and peppers and saute all together. Add white wine and let that reduce. Then simmer it until your pasta is ready.
For the pasta boil as directed (make sure to salt water)
To make the bechamel sauce you need a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. (You can add the milk cold but it takes longer to work its way up to a boil) otherwise follow directions as stated below…
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and cardamon or (nutmeg), and set aside until ready to use.
When pasta is ready drain and add to the sausage and pepper pan then add the bechamel sauce and serve. You can add grated parmesan cheese.
Made for the first time June 29th 2008