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Garlic Sausage and Pasta in a Bechamel Sauce

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

40 m servings 504 cals
Original recipe yields 8 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 504 calories; 20 g fat; 60.2 g carbohydrates; 21.4 g protein; 126 mg cholesterol; 426 mg sodium. Full nutrition

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Reviews

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Newest

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

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 foun...

Very thick and creamy, but not much flavor. I would not add the nutmeg again. I would, however, add garlic and onion, and more sausage.

The sauce is very thick and heavy!

Quick and easy recipe excellent for a cold winter dinner