This recipe is taken from the 1987 Milk Calendar. The secret is in the sausages, which add a piquant and spicy flavour to the sauce.
- Prep: 20 min
- Cooking: 20 min
- 2 tbsp (30 mL) olive oil
- 2 garlic cloves minced
- 1 onion chopped
- 1/4 tsp (1 mL) hot red chili flakes
- 1 lb (450 g) Breakfast sausages or Mild Italian sausages removed from casings and crumbled
- 2 tbsp (30 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- 1/4 tsp (1 mL) ground nutmeg
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/4 cup (60 mL) pimento or red bell pepper diced
- 1 lb (450 g) spaghetti
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 3 tbsp (45 mL) chopped fresh parsley
Heat oil in a large skillet. Add garlic, onions and hot pepper flakes. Cook a few minutes. Add sausages, break up with a spoon and cook until browned. Drain off any excess fat.
Sprinkle meat with flour. Cook a few minutes, stirring. Add milk, bring to a boil. Reduce heat. Add nutmeg, salt, pepper and pimento. Simmer gently 15 minutes.
While sauce is cooking, cook spaghetti In large saucepan according to package directions; drain. Toss spaghetti with sauce, cheese and parsley. Taste and season if necessary.
Microwave Method: In a 12-cup/3 L glass casserole dish or microwave dish, cook oil, garlic, onions and hot pepper flakes on High (100 % power) for 3 to 4 minutes. Add sausage meat and break it up with a spoon. Cook on High 5 to 7 min until browned. Drain off and discard excess fat. Add flour and stir in well. Cook 1 minute on High. Add milk, seasonings and pimento. Bring to a boil on High- 3 to 5 minutes. Reduce heat to Medium (50 % power) and simmer 5 minutes. Taste and adjust seasoning if necessary. Meanwhile cook spaghetti on stove. Drain well and toss with sauce, cheese and parsley.
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Top 5 Nutrients
|Calcium:||22 % / 247 mg|
|Vitamin B12:||55 %|