Sausage Mozzarella Pasta (Printable Version)

Rich mozzarella, smoky sausage, and rigatoni pasta come together fast for a creamy, crowd-friendly meal everyone 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, sliced about 1.5 cm thick
05 - 30 ml vegetable oil

→ Mozzarella Cheese Sauce

06 - 240 ml heavy cream
07 - 200 g mozzarella cheese, grated
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 - Top each plate with a sprinkle of dried parsley and some red pepper flakes. Dig in while it's still nice and warm.
02 - Mix the mozzarella sauce and sausage with your drained pasta right in the pot. Make sure every bit of rigatoni gets coated, move the sausage pieces around so they're everywhere.
03 - Put your saucepan over medium-high heat and drop in the butter. Stir in the onion and garlic powders, give it a quick mix. Tip the flour in and whisk without stopping for about 3 minutes. Next, slowly add the milk, whisking so you don't get lumps. After a few minutes of bubbling, turn down the heat to medium, shake in the salt and paprika, and keep stirring. Toss in the mozzarella a handful at a time, melting each before adding more till it's all smooth. Pour in the cream, stir well, and let it gently bubble for another couple of minutes.
04 - Add some oil to a big frying pan and heat it over medium-high. Drop in the sausage slices and cook, flipping them now and then, until they're browned. Move them out of the pan for now.
05 - Set a huge pot of water to boil. Salt the water the way you like it. Put in the rigatoni and cook to just al dente (check the pack for timing). Drain everything well and keep it in the pot off the heat.

# Additional Notes:

01 - Want a silkier sauce? Let the flour cook through before you pour in the milk or cheese. Mozzarella melts best if you grate it fresh.

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