This weekend we had an Italian themed lunch (you will remember our ethnic food weekend here and here). So, what’s better than a pasta day to represent Italy. It may seem a bit complicated but trust me, it is totally worth the effort. I used frozen porcini mushrooms because I could not find fresh ones.
[lt_recipe name=”Stuffed paccheri with homemade Italian sausage” servings=”4 persons” prep_time=”20″ cook_time=”25″ total_time=”45″ difficulty=”Medium” print=”yes” image=”https://bakemydayhappy.com/wp-content/uploads/2018/11/stuffed-paccheri-pasta.jpg” ingredients=”Homemade Italian sausages:;• 250gr minced beef or pork;• 1 tsp. fennel seeds;• 1 tsp. sweet paprika;• 1 tsp. garlic powder;• 1 tsp. salt;Pasta:;• 400gr Paccheri pasta;• 5 tbsp. grated Grana cheese;• 1 jar of basil tomato sauce;• 3 medium porcini mushrooms, diced;• 1 tsp. ginger-garlic paste;• 2 tbs. olive oil;• 2 cups pasta cooking liquid;• 6-7 tbsp. béchamel sauce;Béchamel sauce:;• 1 cup milk;• 50 gr butter;• 30 gr flour;• Salt and nutmeg to taste;” ]Start by making the sausages. Add all the ingredients in a mixing bowl and mix to combine; Divide the dough into 3 parts and shape them with oiled hands as sausages. Cut the sausages in bite-size; Let them sit for about 30 minutes (we will use them as the base of our sauce); Boil the pasta water and when it reaches the boiling stage add some salt and the pasta. Cook the pasta for half the time written in the package; Heat the oil in a shallow pan and stir in the garlic-ginger paste. Fry for 30 seconds. Add the sausages and cook until seared. Add the porcini, basil tomato sauce and one cup of the pasta boiling liquid; Preheat the oven to 220˚C; Drain the pasta and arrange them in a pie plate as shown in the photo. Using a teaspoon fill each pasta with the filling sauce and with the leftover sauce fill the gaps in the pan; Pour the remaining cup form the pasta liquid, cover the pan with aluminum foil and bake for 20 minutes; In the meantime, we’ll make the béchamel sauce. Melt the butter in a saucepan and add the flour. Stir for a minute or so and pour in the milk. Cook until thickened and adjust with salt and a dash of nutmeg; Take the pasta out of the oven, remove the foil and pour over the béchamel sauce and the grated grana cheese. Bake until the top is golden brown. Enjoy with a nice red wine.[/lt_recipe]
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