Smoked Sausage Mozzarella (Printable Version)
Melted mozzarella, smoky sausage, and rigatoni whip up super fast for some real comfort food everybody loves.
# What You'll Need:
01 -
1 tablespoon dried parsley flakes
02 -
1 tablespoon red pepper flakes
03 -
900 g rigatoni pasta
04 -
900 g smoked sausage, cut into 1.5 cm slices
05 -
30 ml vegetable oil
→ Mozzarella Cheese Sauce
06 -
240 ml heavy cream
07 -
200 g mozzarella cheese, shredded
08 -
1 teaspoon paprika
09 -
1 teaspoon fine salt
10 -
480 ml whole milk
11 -
32 g plain flour
12 -
1 teaspoon onion powder
13 -
1 teaspoon garlic powder
14 -
60 g unsalted butter
# Steps to Follow:
01 -
Spoon into bowls right away. Sprinkle parsley and red pepper flakes over each. Make sure it's still hot when you dig in.
02 -
Tip the sausage into the pot of drained pasta. Pour that cheesy mozzarella sauce all over, then stir until everything's covered and mixed together.
03 -
Turn the stove to medium-high and drop butter into a saucepan. Let it melt. Stir in onion powder and garlic powder, give it a quick mix. Whisk in flour and cook that for about 3 minutes. Slowly add milk, whisking so you don't get lumps. Simmer that for another 3 minutes. Drop the heat a bit. Shake in the paprika and salt, keep stirring. Toss in shredded mozzarella a handful at a time, making sure each melts before adding more. Pour in the heavy cream, stir really well, and let it bubble softly for a couple of minutes.
04 -
Pour oil into a big pan and heat it on medium-high. Add those sausage slices and cook until both sides are browned a bit. Set them aside once done.
05 -
Boil a big pot of water. Add salt the way you like. Toss in the rigatoni and cook until it's just right—check the package for timing. Drain with a colander and keep in the pot, off the heat.
# Additional Notes:
01 -
If you want a creamier sauce, let that flour cook through before tossing in the liquid and cheese. Mozzarella melts best when freshly shredded, so skip the pre-grated stuff if you can.