Sausages with pasta
6 servings
45 minutes
Sausages with pasta is a cozy dish inspired by Italian cuisine, where the warmth of home combines with rich flavors. It unites the spiciness of baked sausages with the softness of pasta enveloped in a velvety cream sauce with hints of nutmeg. Historically, such dishes arose as a way to use available ingredients and turn them into exquisite treats. The sausages provide a rich meaty flavor, while sage adds a spicy freshness. A crispy cheese crust completes the ensemble of textures and aromas. This dish is perfect for a family dinner when you crave something hearty and warming or for an evening with friends accompanied by a glass of red wine.
1
Prepare a creamy sauce. For this, sift flour onto a heated pan and dry it for one minute while constantly stirring. Add butter to the flour and continue stirring for another minute. Then pour cream into a separate bowl and heat it; add the roasted flour with butter and nutmeg to the already heated but not boiling cream. Mix well to ensure the sauce is lump-free and bring to a boil.
- Wheat flour: 2 tablespoons
- Butter: 40 g
- Cream 20% fat: 400 ml
- Nutmeg: to taste
2
Preheat the oven to 200 degrees. Remove the skins from the sausages. Chop into small pieces. Heat half of the oil in a pan and fry the sausages for 3-4 minutes until browned. Transfer to a plate and set aside.
- Small sausages: 500 g
- Olive oil: 3 tablespoons
3
Pour the remaining oil into the pan, add the onion, and cook for another 5 minutes until browned. Boil the pasta in salted boiling water according to the package instructions.
- Olive oil: 3 tablespoons
- Red onion: 2 heads
- Pasta: 300 g
- Salt: to taste
4
Drain the pasta in a colander and mix with sausages, onions, sage, and sauce. Season with salt and pepper, then transfer to a baking dish. Sprinkle with breadcrumbs and cheese. Bake for 25-30 minutes until golden brown.
- Small sausages: 500 g
- Red onion: 2 heads
- Fresh sage: 10 g
- Cream 20% fat: 400 ml
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 40 g
- Grated cheese: 50 g
