300 g pasta
270 gr (Tuscan) sausages
200 gr mushrooms
200 gr mushrooms
splash of dry white wine
25 gr butter
25 gr flour
250 ml milk
1 teaspoon thyme
50 g grated cheese
pepper and salt
1 tablespoon olive oil
Cook the pasta according to the package until al dente. Cut the skins off the sausages and cut the meat into pieces. Heat the olive oil in a large wok and brown the meat on all sides. Remove the meat from the pan. Finely chop the onion and garlic and fry in the fat from the meat for 2 minutes. Cut the mushrooms and mushrooms into coarse pieces. Fry with the onion for 5 minutes. Add the thyme, pepper and salt. Deglaze the mushrooms with a dash of white wine and let the alcohol evaporate. Add the pieces of meat back to the pan. Then fold in the pasta.
Heat the oven to 200 degrees. Melt the butter in a saucepan. Stir in the flour with a whisk and let the mixture cook for 2 minutes. Then gradually add the milk while stirring. A thick white sauce is formed. If you want it a little thinner, add some extra milk. Season the sauce with a pinch of pepper as well. Spoon the sauce into the pasta mixture along with half of the cheese.
Cut the tomatoes into pieces and remove the seeds and the watery part. Cut the rest of the flesh into pieces and toss through the pasta. Divide everything over an oven dish and sprinkle with the other half of the cheese. Place the baking dish in the oven for 15 minutes until the cheese has melted.
Source: Leukerecepten by leukerecepten-nl.
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