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
- Bring the water to a boil in a large pot with or without the optional salt.
- 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.
- Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
- Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
- 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.
- 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.
- Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
- 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.
- Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
- 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.