This one dish casserole meal is a sophisticated remake of mac and cheese that includes tangy goat cheese, heavy cream and mild Italian sausage -- plus plenty of tender macaroni.
What you'll need
- 3 cups dry fusilli pasta
- 6 cups lightly salted water
- 3 tablespoons olive oil
- 1 pound mild, ground Italian sausage
- 1 shallot, minced
- 1 cup diced celery
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes (optional)
- 3 cups heavy cream
- Salt and pepper
- 4 ounces crumbled goat cheese
- 3 tablespoons chopped basil
Servings: 4-6
How to make it
Bring water to a boil in lightly salted water. Cook fusilli pasta for 10 to 12 minutes, stirring occasionally. Remove and drain pasta. Set pasta aside.
In a large heavy saucepan heat olive oil. Add Italian sausage and brown for 5 to 6 minutes.
Next, add shallots, celery, garlic, tomato paste, and red pepper flakes, if using. Cook for approximately 5 minutes on medium heat until vegetables are soft and haven't browned.
Then add heavy cream, basil, cooked fusilli, salt and pepper to taste. Bring to a boil stirring well, then simmer and reduce for 4 to 5 minutes. Turn off flame and remove saucepan from fire, wait a minute, then add goat cheese, and stir well. Serve in large bowl and garnish with basil.
