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Pasta al Forno con Salsiccia Recipe Guide

Pasta al Forno con Salsiccia

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, skillet, baking dish, whisk, wooden spoon, and oven-safe dish.

Ingredients
  

  • Ingredients
  • For the Pasta and Sausage:
  • 400 g 14 oz penne or rigatoni pasta
  • 300 g 10 oz Italian sausage (mild or spicy, based on your preference)
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 can 400g crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • For the Béchamel Sauce:
  • 50 g 1/4 cup unsalted butter
  • 50 g 1/3 cup all-purpose flour
  • 500 ml 2 cups whole milk
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • For Assembling:
  • 200 g 7 oz mozzarella cheese, shredded
  • 50 g 1/2 cup grated Parmesan cheese
  • Fresh basil for garnish optional

Instructions
 

  • Instructions
  • Step 1: Cook the Pasta
  • Boil Water: In a large pot, bring salted water to a boil.
  • Cook Pasta: Add the pasta and cook until al dente (about 1-2 minutes less than package instructions). Drain and set aside.
  • Step 2: Prepare the Sausage Mixture
  • Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned.
  • Sauté Vegetables: Add the chopped onion and garlic to the skillet, cooking until the onion is translucent (about 5 minutes).
  • Add Tomatoes and Spices: Stir in the crushed tomatoes, oregano, salt, black pepper, and red pepper flakes. Simmer for about 10 minutes.
  • Step 3: Make the Béchamel Sauce
  • Melt Butter: In a saucepan, melt the butter over medium heat.
  • Add Flour: Whisk in the flour and cook for about 2 minutes until it’s slightly golden (this is called a roux).
  • Add Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens (about 5-7 minutes).
  • Season: Stir in nutmeg, salt, and pepper to taste.
  • Step 4: Assemble the Pasta
  • Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sausage mixture, and half of the béchamel sauce. Mix well.
  • Layer in Dish: Pour half of the pasta mixture into a greased baking dish. Spread half of the remaining béchamel on top, followed by half of the mozzarella cheese. Repeat the layers with the remaining pasta, béchamel, and cheese.
  • Step 5: Bake
  • Preheat Oven: Preheat your oven to 180°C (350°F).
  • Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes or until golden and bubbly.
  • Rest: Let the dish stand for 10 minutes before serving.
  • Variations
  • Vegetarian Option: Substitute the sausage with sautéed mushrooms, zucchini, or eggplant for a vegetarian version.
  • Cheese Swap: Try using different cheeses like fontina or goat cheese for a unique flavor.
  • Pasta Shape: Use any pasta shape you have on hand, such as fusilli or farfalle.
    Pasta al Forno con Salsiccia Recipe Guide
Keyword Pasta, Pasta al Forno con Salsiccia