Made with milk! Creamy Sausage Pasta
Made with milk!Creamy Sausage Pasta
4.5
(437 reviews)Time
The key is to keep the cream sauce slightly loose so it coats the pasta easily. It’s also delicious if you swap the sausage for bacon!
Calories
725kcal
Carbs
79.4g
Fat
33g
Protein
24.7g
Net Carbs
75.5g
Sodium
1336.2mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- spaghetti160 g
- sausage6
- onion½
- shimeji mushrooms½ pack
- salted butter20 g
- cake flour1 ½ tablespoons
- milk300 ml
- granulated bouillon (consommé)½ teaspoon
- salt½ teaspoon
- black peppera pinch
- parsley, choppeda pinch
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Thinly slice the onion. Trim off the base of the shimeji mushrooms and separate them.
2
Cut the sausages in half on a diagonal.
3
Heat the butter in a frying pan. Add the sausages, onion, and shimeji mushrooms, and stir-fry over medium heat until the onion softens.
4
Add the flour and stir-fry until no dry flour remains. Gradually add the milk, stirring constantly, and cook over medium heat until the sauce thickens lightly and stays slightly loose. Add the consomme, salt, and pepper, and mix well.
5
Bring a pot of water to a boil. Add salt (not included in the ingredient list, as needed) and the spaghetti, and boil it for 1 minute less than the package directions. Drain well.
6
Add the spaghetti to the pan from step 4 and toss to coat. Serve on a plate and sprinkle with parsley.
Reviews
4.5
(437 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I didn’t have cake flour, so I used potato starch instead. It was easy and really delicious!
