Sausage Pasta in a Bechamel Sauce, is a creamy and tasty first course, simple to make and quick. It’s ready in less than 30 minutes, practically while the pasta is cooking, you prepare the sauce.
It’s a wonderfully rich, creamy, and comforting pasta dish that features the savory flavor of sausage enveloped in a classic white sauce. It is a popular, yet simple, often favored for its satisfying heartiness and speed of preparation.
This dish is a harmony of texture and flavor, bringing together three main components:
– The Pasta: typically, a short pasta shape is used, such as penne, rigatoni, fusilli (corkscrew), or macaroni. Short shapes are ideal as they trap the thick, creamy sauce in their tubes and ridges, ensuring every bite is fully coated.
– The Sausage: the casing is usually removed, and the meat is crumbled and browned in a skillet. This step is crucial, as the sausage’s rendered fat and herbs infuse the sauce with its rich, distinct flavor.
– The Béchamel Sauce: this is the velvety foundation of the dish, made from a roux (equal parts butter and flour cooked together) combined with milk and seasoned with salt, pepper, and a pinch of nutmeg (if you like). When combined with the savory sausage, the béchamel transforms into a luxurious, creamy coating that binds the entire dish together.
It’s a fantastic choice for a comforting weeknight meal, as the sauce is often quick to prepare while the pasta boils.
Let’s see how to make Sausage Pasta in a Bechamel Sauce recipe! So let’s get started.
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Ingredients
For the béchamel
Tools
Steps
1
First, put on a large pot of water to boil. Once it starts to boil, add salt and cook the pasta al dente according to the instructions on the package.
While the pasta is cooking, prepare the sauce.
2- Make the sauce
Place butter in a small saucepan and cook over low heat until melted. In another saucepan heat the milk. If you prefer heat it in the microwave, you will do faster.
Gradually pour flour and whisk continuously. Then add warm milk and whisk, avoiding the formation of lumps. Put it back on the stove and bring to a boil. Season with salt and pepper and mix well. If you want, you can also add nutmeg.
Continue to whisk. When creamy, the sauce is ready.
In the meantime, remove the skin from the sausage, crumble it with your hands and add it to the bechamel sauce (1), together with half of the grated Parmesan (2).
Continue cooking for 5 or 6 minutes, stirring occasionally.
3- Finish and serve
A few minutes before the pasta is completely cooked, add the heavy cream to the pan and mix.
Once the pasta is cooked, drain it (set aside 2 ladles of cooking water) and put it back, still hot, in the pan with the sausage. Add 1 ladle of cooking water and let it go over the heat for a few minutes, stirring rapidly.
Sprinkle with the remaining grated Parmesan, some thyme and serve.
Here it is. Sausage Pasta in a Bechamel Sauce is ready. Enjoy!
Buon appetito!
Storage
You can store Sausage Pasta in a Bechamel Sauce in the refrigerator for 2-3 days, closed in an airtight container.
Reheat gently in a saucepan over low-medium heat. The pasta will have absorbed most of the sauce. To restore the creaminess, add a splash of milk, cream, or chicken stock and stir until the sauce is velvety again.
Freezing is generally not recommended. Dairy-based sauces, especially those with cheese, can sometimes separate or become grainy when thawed, affecting the texture. It is best enjoyed fresh or from the refrigerator.
Tips and Suggestions
– Cook the pasta Al Dente: cook your pasta for 1-2 minutes less than the package directions (the famous al dente). It will finish cooking in the hot sauce.
– Reserve the water: before draining, scoop out about 1 cup of the starchy, salty cooking water and set it aside.
– Don’t skip the cheese: a generous amount of freshly grated Parmesan or Pecorino Romano stirred into the sauce right at the end (off the heat) adds salty depth and thickness.
– Add a fresh element: stir in a handful of chopped fresh herbs (like thyme, parsley or sage) or some wilted greens (like spinach or kale) for color, freshness, and a bit of balance to the richness.
– Bake it: this dish is also fantastic as a pasta bake. Combine the pasta, sausage, and sauce, transfer it to a baking dish, top with a mix of mozzarella and Parmesan, and bake until bubbly and golden brown.
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Frequently Asked Questions (FAQ)
What is the best type of sausage to use?
Italian sausage (either mild or spicy) is the classic choice. You can also use good-quality pork, beef, or even chicken sausage
What is the best pasta shape?
Short, ridged shapes are ideal because they grab the thick, creamy sauce. Great choices include Penne, Rigatoni, Fusilli (spirals), or Macaroni (elbows). Long, thin pasta like spaghetti is often too slick for a heavy, thick Béchamel.
Can I add vegetables?
Absolutely! Adding vegetables is a great way to balance the richness. Sautéed options like mushrooms, spinach, frozen peas, or chopped courgette (zucchini) are excellent additions. Add them to the pan after browning the sausage.
Varied doses for servings