{"id":449,"date":"2011-06-11T21:17:34","date_gmt":"2011-06-12T01:17:34","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=449"},"modified":"2012-12-09T06:42:40","modified_gmt":"2012-12-09T11:42:40","slug":"pates-a-la-saucisse","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=449","title":{"rendered":"P\u00e2tes \u00e0 la saucisse"},"content":{"rendered":"<p><strong>Source: <\/strong> <a href=\"http:\/\/www.nickstellino.com\/recipes_display.asp?ind=396\">nickstellino.com: Baked Pasta with Sausages<\/a><\/p>\n<p><strong>Note:<\/strong> Ce plat est tr\u00e8s bon r\u00e9chauff\u00e9 au four le lendemain.<\/p>\n<p>Serves 4 to 6<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>3 quarts water (salt optional)<\/li>\n<li>4 tablespoons olive oil<\/li>\n<li>4 garlic cloves, sliced<\/li>\n<li>1 onion, chopped<\/li>\n<li>1\/8 teaspoon red pepper flakes<\/li>\n<li>1 bay leaf<\/li>\n<li>1\/2 pound Italian-style sausage, removed from the casing and crumbled<\/li>\n<li>1\/2 cup red wine<\/li>\n<li>2 cups Beef Stock<\/li>\n<li>2 1\/2 cups Tomato Sauce<\/li>\n<li><del>2 tablespoons chopped fresh basil<\/del><\/li>\n<li>1 pound pasta &#8211; penne or rigatoni<\/li>\n<li>3 cups milk<\/li>\n<li>3 tablespoons sweet butter<\/li>\n<li>3 tablespoons all-purpose flour<\/li>\n<li>1\/8 teaspoon nutmeg<\/li>\n<li>1\/2 cup grated Parmigiano Reggiano cheese<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Bring the water to a boil in a large pot with or without the optional salt.<\/li>\n<li>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.<\/li>\n<li>Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.<\/li>\n<li>Add the wine and cook until almost evaporated, stirring well, about 3 minutes.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.<\/li>\n<li>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.<\/li>\n<li>Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.<\/li>\n<li>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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: nickstellino.com: Baked Pasta with Sausages Note: Ce plat est tr\u00e8s bon r\u00e9chauff\u00e9 au four le lendemain. Serves 4 to 6 Ingr\u00e9dients 3 quarts water (salt optional) 4 tablespoons olive oil 4 garlic cloves, sliced 1 onion, chopped 1\/8 teaspoon &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=449\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,45],"tags":[],"class_list":["post-449","post","type-post","status-publish","format-standard","hentry","category-pasta","category-saucisses"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/449","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=449"}],"version-history":[{"count":6,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/449\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/449\/revisions\/752"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=449"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=449"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=449"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}