(About 4 or 5 servings)
One box Campanelle Pasta (cooked according to box directions.
I used Barilla brand, but any brand or medium-ish shape should work, as long as
it can really hold the sauce.)
2 Tbsp butter
2 Tbsp flour
¼ tsp salt
1/8 tsp pepper
1 cup milk (heated)
dash of nutmeg
½ cup shredded mozzarella
freshly-grated Parmesan, to taste
4 Italian sausage links
Heat butter in a saucepan over medium heat until melted.
Stir in flour, salt, pepper. Cook over medium heat, stirring constantly, until
mixture is smooth and bubbly; remove from heat, stir in warm milk (I heated it
in the microwave). Add a dash of nutmeg.
Heat mixture to boiling, then stir in ½ cup mozzarella
cheese (more or less, to taste).
Meanwhile, remove the casings from 4 Italian sausage links,
and sauté the sausage until it is fully cooked and in bite-sized crumbles. (If
you feel like adding a little extra flavor, shake in fennel and dried oregano
to taste. Strong flavors, so use a light hand!)
Combine drained pasta, white sauce and crumbled sausage,
tossing until sauce thoroughly coats pasta and sausage. Test for salt and
pepper. Serve immediately topped with Parmesan.
(Served with Spinach and Arugula Salad, topped with
croutons, fresh mushrooms, dried cranberries and balsamic vinaigrette.)
Super Helpful Note: Be sure to put the leftover pasta INSIDE
THE REFRIGERATOR instead of leaving it on the counter and then falling asleep
in an exhausted heap. This small but very important step will keep you from crying
the next day when you go looking for that pasta for lunch. --Just speaking from
experience here…(sniff)
