Paccheri Al Forno

Thu, 19 January 2023

INGREDIENTS:

500 GR Paccheri Pasta

For the Sauce:

1 shallot, chopped.

2 garlic cloves, chopped.

125 gr N’duja

320 Gr Italian Sausage, diced.

1 glass Red Wine

300 ml Tomato sauce/Passata

Grated Grana Padano/Parmigiano Reggiano

For the Bechamel:

35 gr Butter

35 Flour

500 ml Milk

Nutmeg

INSTRUCTIONS:

Cook the Paccheri Pasta in boiling salted water and keep them al dente; strain them and cool the down.

Prepare the Bechamel sauce:

In a pot, over medium heat, bring the Milk and grated Nutmeg (1/3) to a soft boil.

In a different pot, let’s make the bechamel.

You will need a whisk and a wooden spoon.

Start by gently heating the pot, add the butter and melt it; no need to burn the butter…..once it is melted, add the flour and mix well with the use of the wooden spoon.

Raise the heat to medium as you now need to cook the butter and flour mix (it’s called Roux).

As you gently mix it with the spoon, cook it for about 5 minutes, taking care not to give it too much colour.

Turn the heat under the pot to a minimum and start to add the hot milk in the flour mix; add it a bit at the time, that will prevent lumps in the bechamel.