1 lb shell pasta
8 oz Fontina (fresh shredded)
4 oz mozzarella (fresh shredded)
4 oz Asiago (fresh shredded)
2 oz Parmesan (fresh shredded) + more for garnish
1 lb spicy Italian sausage
¼ tsp red pepper flakes + more for garnish
1 14.5oz can diced tomatoes ( I used @huntstomatoes basil, garlic & oregano)
6 tbsp butter
⅓ cup flour
3 cups milk
1 cup heavy cream
1. Cook pasta in heavily salted water 1 minute under Al Dente. Drain and set aside.
2. Brown sausage with 1/4 tsp red pepper flakes. Pour in can of diced tomatoes and simmer 5 minutes.
3. To a pot melt butter and flour, cook one minute then pour in milk and heavy cream.
4. Cook on low until thickened then stir in your cheese 1 cup at a time until melted and smooth. Shut off the heat then fold in your pasta and spicy sausage with diced tomatoes.
5. Garnish with more Parmesan and red pepper flakes
1 lb shell pasta
8 oz Fontina (fresh shredded)
4 oz mozzarella (fresh shredded)
4 oz Asiago (fresh shredded)
2 oz Parmesan (fresh shredded) + more for garnish
1 lb spicy Italian sausage
¼ tsp red pepper flakes + more for garnish
1 14.5oz can diced tomatoes ( I used @huntstomatoes basil, garlic & oregano)
6 tbsp butter
⅓ cup flour
3 cups milk
1 cup heavy cream
1. Cook pasta in heavily salted water 1 minute under Al Dente. Drain and set aside.
2. Brown sausage with 1/4 tsp red pepper flakes. Pour in can of diced tomatoes and simmer 5 minutes.
3. To a pot melt butter and flour, cook one minute then pour in milk and heavy cream.
4. Cook on low until thickened then stir in your cheese 1 cup at a time until melted and smooth. Shut off the heat then fold in your pasta and spicy sausage with diced tomatoes.
5. Garnish with more Parmesan and red pepper flakes