Cheesy Local Sausage Cream Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: slice Local sausage 140 g on the bias; shred three-cheese blend 40 g; wash basil 10 g; mince garlic 2 cloves.
2. Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp. Cook spaghetti 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
3. Heat a skillet over medium heat; add sausage slices without oil and render over low heat until golden and slightly curled on both sides, about 4–5 minutes. Set aside, leaving about 1 Tbsp fat in the pan.
4. In the same pan, sauté minced garlic and chili flakes ½ tsp over low heat until fragrant, about 30 seconds.
5. Add cream white sauce 3 Tbsp and 3–4 Tbsp pasta water; stir and simmer until lightly boiling and slightly thickened; stir in half the shredded cheese until melted.
6. Raise heat to high; add pasta and sausage slices; toss vigorously 1–2 minutes until white sauce emulsifies and coats the noodles. If too thick, add 1–2 Tbsp pasta water.
7. Off heat, fold in remaining cheese and basil; plate in a deep dish, sprinkle black pepper, and serve hot to match Second Floor Cafe cheesy Local sausage cream pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins