Garlic Sausage and Pasta in a Bechamel Sauce

Garlic chicken sausage is tossed with corkscrew-shaped pasta in a creamy sauce for quick and easy Italian-inspired dinner.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 504 Calories

Ingredients

• 1 cup all-purpose flour
• 2 egg yolks
• salt to taste
• 4 cups milk
• white pepper to taste
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 0.5 cup butter
• 0.25 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco® All Natural Roas

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.