Friday, February 5, 2010

Linguine and Sausage

This recipe originally said ham instead of smoked sausage - both are good, but I prefer the sausage. This recipe can also be frozen after preparation and then thawed another night before being baked.

Linguine & Sausage:
12 oz linguine
2 tbsp butter
2 tbsp flour
½ tsp salt
12 oz evap milk
1 tbsp water
1 1/3 cup chicken broth
2 cups cooked, cubed ham or smoked sausage
½ cup romano cheese

Cook linguine according to pkg directions. Drain & return to pot. Melt butter in a saucepan over low heat. Stir in flour and salt, adding evap milk. Bring to a boil, stirring constantly. Add water and chicken broth. Cook until thick. Add 2 cups sauce to linguine, toss well and spoon into casserole dish leaving a hole in the center. Toss ham in remaining sauce and spread in center of linguine. Sprinkle with romano cheese. Bake at 400° for 20 minutes. Print Friendly and PDF Pin It

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