| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Crook2 |
1 |
servings |
INGREDIENTS
|
|
***BESCIAMELLA (A WHITE SAUCE) WITH 5; (a white sauce) with |
| 6 |
tb |
Butter |
| 6 |
tb |
Flour |
| 3 |
c |
Milk; (preheated) |
| 1/4 |
c |
Parmesan |
| 1/4 |
c |
Mozzarella |
| 1/4 |
c |
Provolone |
| 1/4 |
c |
Asiago or Fontina |
|
|
Just over 1/8 cup Gorgonzola; (can add more, if |
|
|
; extra richness is |
|
|
; desired) |
|
|
Salt & nutmeg to taste |
| 1/2 |
|
Yellow onion; (minced) |
| 1/4 |
c |
Olive oil |
| 1 |
|
Garlic cloves; (finely minced), up |
|
|
; to 2 |
| 2 |
lg |
Tomatoes; crushed (canned or |
|
|
; fresh), up to 3 |
|
|
Basil & Italian parsley to taste |
| 1 |
ts |
Sugar |
| 2 |
tb |
Tomato paste |
| 2 |
|
Sausages per person; sliced (cooked in a |
|
|
; skillet until done) |
| 1 |
lb |
Fettucini; (cooked according to |
|
|
; pkg. directions), |
|
|
; drained |
INSTRUCTIONS
CHEESES***, 5 CHEESES
MARINARA SAUCE
ITALIAN SAUSAGE
Cook butter & flour in a pan over low heat until golden brown. Add milk all
at once. Stir until smooth (if too thick, gradually add more milk). Add
cheeses, salt & nutmeg to taste.
Marinara Sauce:
In a skillet, heat onion & olive oil until they begin cooking. Add garlic,
tomatoes, basil & Italian parsley, sugar, tomato paste. Continue cooking to
desired doneness.
Italian Sausage:
Add white sauce (recipe above) to fettucini & mix well, top with marinara
(recipe above) & Italian sausage. Toss & serve.
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