Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Pasta with Asparagus and Sausage: A Delicious Sicilian Delight
Dive into this creamy, flavour-packed Sicilian baked pasta with fresh asparagus and fragrant sausage – a true crowd-pleaser.
📖 What is it
Dive into this creamy, flavour-packed Sicilian baked pasta with fresh asparagus and fragrant sausage – a true crowd-pleaser.
🛒 Ingredients
▸ For the béchamel
- ✓ 600 ml whole milk
- ✓ 50 g butter
- ✓ 50 g plain flour
- ✓ A pinch of nutmeg
- ✓ Salt and freshly ground black pepper, to taste
▸ For the baked pasta
- ✓ 350 g short pasta (rigatoni or penne works well)
- ✓ 300 g asparagus
- ✓ 250 g sausage
- ✓ 1 clove of garlic
- ✓ 40 g grated Sicilian pecorino cheese
- ✓ Extra virgin olive oil
- ✓ Salt and freshly cracked black pepper
📊 Nutritional Information
Picture yourself wrapped in the warm aromas of Sicilian cooking: crisp, seasonal asparagus mingles with rich, crumbled sausage, all enveloped in a luscious béchamel and topped with tangy local pecorino cheese. This baked pasta is a comforting embrace of Mediterranean flavours, perfect for cosy gatherings and real pleasure.
👨🍳 Preparation
- 1
Begin by making the béchamel: gently warm the milk with a pinch of salt, pepper and nutmeg. In a pan, melt the butter, stir in the flour and whisk until you have a golden roux. Slowly add the warm milk, stirring continually until the sauce thickens to a creamy consistency.
- 2
Clean the asparagus by trimming off the tough ends, then chop and blanch in salted boiling water for 5 minutes. Drain, reserving the tips for later.
- 3
In a large frying pan, sauté the garlic in a drizzle of olive oil. Add the chopped asparagus and crumble in the sausage. Cook over fairly high heat for 5-7 minutes, seasoning with salt and pepper.
- 4
Cook the pasta in salted water for half the package’s suggested time, then drain. Toss the pasta with the sausage and asparagus mixture, adding a generous portion of the béchamel sauce.
- 5
Transfer everything to a lightly oiled ovenproof dish, pour over the remaining béchamel, arrange the reserved asparagus tips on top, and scatter with pecorino cheese.
- 6
Bake in a preheated fan oven at 180°C for 40 minutes, covering with foil to prevent drying out. Remove the foil in the last 5 minutes to allow the top to turn golden and deliciously crispy.
- 7
Allow the baked pasta to rest for a few minutes before serving piping hot and gorgeously browned.
💡 Tips and Variations
- •
For an extra indulgent touch, stir in cubes of smoked provola cheese to introduce a delightful stretchy texture and deeper flavour.
- •
Opt for larger tubular pasta like rigatoni, ideal for trapping sauce and béchamel in each ridge.
- •
The defining feature of this dish is its combination of cheese and meat, which brings richness and body to every mouthful.
- •
For a lighter, vegetarian alternative, swap the sausage for diced fresh mushrooms to maintain softness and depth without sacrificing heartiness.
- •
To ramp up the savoury notes, briefly fry the sausage with a spoonful of tomato purée or a splash of soy sauce – this will amplify the meaty tones beautifully.
- •
For a vegan take, make the béchamel with soy milk and olive oil instead of butter, and replace sausage with a mix of pulses and flavour-packed veg.
- •
The secret to this dish lies in the slow browning – allowing the top to develop a gloriously golden, crunchy crust that’s utterly irresistible.
📦 Storage
- • Once cooled, store the baked pasta in an airtight container in the fridge to preserve those lovely aromas and flavours for up to three days.
- • If you’d like to prepare in advance, divide into individual portions and freeze. Thaw slowly overnight in the fridge before reheating.
- • Reheat in a preheated 180°C oven, covering with foil to keep it moist, then uncover for a few minutes at the end to restore the crisp topping.
🍷 Pairing
This flavourful dish pairs beautifully with a Sicilian white wine like Grillo from the Contea di Sclafani, which highlights the fresh asparagus and balances the richness of the sausage.
Alternatively, a Catarratto offers a clean, mineral finish to refresh the palate.
If red is preferred, a youthful Nerello Mascalese with its light structure and gentle tannins works wonderfully.
Outside Sicily, a good Ligurian Vermentino can also accompany this meal with elegance and charm.
Why not bring a little piece of Sicily into your own kitchen with this delicious baked pasta? It’s the perfect dish to share with loved ones, whether for a relaxed weekend lunch or a special dinner. Full of comforting flavours and easy to prepare, it’s sure to become a favourite in your recipe collection. Give it a go, share the joy around the table, and enjoy those lovely Mediterranean vibes right at home.
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