Paccheri Pasta with Pork Sausage - Chef Recipe by Guy Grossi
These gorgeous large tubes of pasta originate from Campania and Calabria. They go well with a variet...
4 Tbs unsalted butter
4 Tbs flour
2 cups chicken stock or vegetable stock warmed
1 cup Fontina cheese grated
1 cup Parmesan cheese grated
6 fresh sage leaves finely chopped
Small pinch fresh nutmeg
In a medium saucepan over medium heat, melt butter. Whisk in the flour and whisk until flour turns golden brown, usually this takes about 3 minutes. Add the warm stock and continue to whisk until it thickens, usually for about 3 minutes. Add the Fontina and Parmesan cheese and stir with a spoon until melted. Stir in the chopped sage and nutmeg. Stir in freshly cooked gnocchi or pasta.
Credits: Culinary Ginger