After the pasta is finished cooking, everything else comes together really quickly, because you are working on making the sauce while the pasta cooks. Speaking of pasta, pick one with lots of little nooks and crannies to soak up the sauce.

This recipe is one of those types that I really enjoy, because I can easily adapt it to suit whatever mood I might be in at the time. I could change the type of pasta, as was done in the image, use a different sausage (although some might require prior browning or cooking), add veggies, go wild with herbs and spices or even make a totally non-spicy version.

 

INGREDIENTS

16 ounces dry pasta

3 tablespoons butter

2-3 cloves garlic, minced

3 tablespoons flour

1 cup chicken broth

2 cups half and half

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cayenne pepper

¼ teaspoon red pepper flakes

½ cup grated Parmesan cheese

2 cups mozzarella cheese, divided

1-2 tablespoons chopped fresh parsley

1 (12 oz.) fully cooked smoked sausage, any variety

 

INSTRUCTIONS

Cook pasta according to package directions until just al dente; drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour (See Quick Tip).

Whisk in chicken broth until smooth, then stir in half and half.

Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.

Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice sausage into ¼-inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.

Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13-inch baking dish. Top with remaining mozzarella cheese. Broil for 2-3 minutes, or until cheese is bubbly and golden.

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Quick Tip:  You can freeze this casserole. Prepare it to the point of putting it in the baking dish, before you would broil it. Then freeze it at that point. When you are ready to serve it, let it thaw in your refrigerator overnight, then bake for about 30 minutes, covered. You could then broil it for a few minutes to get the cheese brown and bubbly.

Recipe and image courtesy of Danelle at Let’s Dish Recipes, image courtesy of myfindsonline.com