SPICY SMOKED SAUSAGE ALFREDO BAKE

SPICY SMOKED SAUSAGE ALFREDO BAKE

From Kristin Troyer

16 oz. rotini (or bow ties or shells)
3 T. butter
2-3 cloves garlic, minced
3 T. flour
1 cup chicken broth
2 cups half & half
1/2 t. salt
1/4 t. pepper
1/4 t. cayenne pepper
1/4 t. red pepper flakes
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese, divided
1-2 T. chopped fresh parsley
1 (12 oz.) fully cooked smoked sausage, any variety

Cook pasta according to package directions until just al dente; drain.

While pasta cooks, melt butter in a large skillet over medium heat.  Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.

Whisk in chicken broth until smooth, then stir in half & half.

Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about five minutes.

Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper, if needed.

Preheat broiler.

Pour the pasta mixture into a lightly greased 9 x 13 inch baking dish. 

Top with remaining mozzarella cheese.

Broil for 2-3 minutes, or until cheese is bubbly and golden.