Fusilli with Sundried Tomato Cream Sauce and Italian "Sausage"

Fusilli with Sundried Tomato Cream Sauce and Italian "Sausage" 


Lightlife Italian Sausage links

3 tablespoons olive oil (divided)

2 1/2 cups milk (I used almond)

1 cup roughly chopped sundried tomatoes*

1/4 small onion--finely chopped

2 cloves--minced

1 tablespoon + 1 teaspoon Earth Balance (or butter; divided)

1 cup cheese (I used a mozzarella, Asiago blend)

1/3 cup goat cheese--crumbled

2 tablespoons flour

white pepper, red pepper flakes


*Pre-heat oven to 350 degrees F.

*The Sausage: Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add sausage links. Brown on each side for 1 minute. Cover the frying pan with a lid. Turn heat down to medium low. Cook sausages for approximately 5 minutes, turning occasionally. Set aside.

*The Pasta: In a large stock pot, bring a few quarts of water to boil. Add a large pinch of salt. Once boiling, add dry pasta. Cook the pasta until it reaches the stage just before al dente (this pasta is baked, do not overcook or you'll get mushy pasta). Drain, add to 9" x 9" baking dish, mix with Earth Balance, and set aside.

*The Sauce: Add milk and sun-dried tomatoes to small saucepan. Heat over low heat. Heat 2 tablespoons olive oil in a medium sauce pan over medium low heat. Add onion. Saute until soft. Add garlic and red pepper flakes. Saute 5 minutes. Once onion and garlic are soft, stir in flour to create a blond roux. Whisk warm milk/sun-dried tomatoes into the roux mixture. Stir in cheese (except the goat cheese). Stir until the sauce thickens slightly (~ 2-3 minutes).

*The Assembly: Add sauce to pasta. Mix thoroughly. Add goat cheese to the top of the pasta. Cover with foil. Bake 30 minutes, or until cheese is bubbly. Remove foil. Bake 20 minutes or until goat cheese just starts to toast. Serve with sliced sausage and fresh herbs.