Pasta Al Forno With Chicken Sausage And Rapini
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
38
Spice
56
Sweetness
57
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (minced)4 tbsps
Unsalted Butter3 tbsps
All-Purpose Flour3 cups
Whole Milk1 tsp
Nutmeg (freshly grated)Directions:
1
Bring a large pot of water to a boil
2
Add the pasta, bring back to a boil and cook until very very al dente, 6 to 7 minutes
3
Drain and set aside
4
Heat a large (12- to 14-inch) nonstick skillet over medium-high heat
5
Add the olive oil and sausage, breaking up the sausage with a wooden spoon into smaller chunks
6
Cook, without moving the sausage, until golden brown on the bottom but still pink on the top, 5 to 6 minutes
7
Add the rapini and mushrooms, toss together and cook until the mushrooms are slightly brown and the rapini has wilted, another 5 to 6 minutes
8
Add the garlic and cook for another 20 seconds
9
Immediately turn the mixture into a bowl and set aside
10
Lower the heat to medium, add the butter and cook until bubbly and melted
11
Add the flour while whisking to break up clumps
12
Cook until slightly golden, 2 to 3 minutes
13
While whisking, slowly add the milk
14
Add the Pecorino Romano, nutmeg and some salt and pepper
15
Bring to a simmer and simmer until the mixture starts to thicken slightly, about 3 minutes
16
Off the heat, add the pasta and sausage/rapini mixture and stir to coat
17
Season to taste, adding more Pecorino Romano if desired
18
Once completely cool, add a layer of the mozzarella, then sprinkle on the sun-dried tomatoes
19
Can be made 1 day ahead
20
When ready to bake, preheat the oven to 350 degrees F
21
Bake until bubbly and the cheese is golden brown, 20 to 25 minutes
22
Garnish with torn fresh basil