Directions
This is an easy and most flavorful pasta dish that I created 'on the fly' one day, for a late evening dinner. I used on hand ingredients with the least effort, as it was approaching the wind down time for the kiddies and we were finishing up a hectic day.
I used a country style sausage originally bought for breakfast and decided to use two different pastas because the spinach tagliatelle wasn't enough for a meal on its own. I had some heavy cream on hand, but I like to mix 2% milk or evaporated milk with it, to shave off some of the fat. I find that this works well for my family.
This sauce may be prepared in the same way as a bechamel , stirring in a cup of the cooking liquid. The al dente cooked pasta is tossed with it at the end and sprinkled with a little cheese, toasted bread crumbs or both.
