Pâtes à la saucisse

Source: nickstellino.com: Baked Pasta with Sausages

Note: Ce plat est très bon réchauffé au four le lendemain.

Serves 4 to 6


  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 pound Italian-style sausage, removed from the casing and crumbled
  • 1/2 cup red wine
  • 2 cups Beef Stock
  • 2 1/2 cups Tomato Sauce
  • 2 tablespoons chopped fresh basil
  • 1 pound pasta – penne or rigatoni
  • 3 cups milk
  • 3 tablespoons sweet butter
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated Parmigiano Reggiano cheese


  1. Bring the water to a boil in a large pot with or without the optional salt.
  2. Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft.
  3. Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
  4. Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
  5. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
  6. Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl.
  7. Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
  8. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
  9. Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
  10. Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.

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