Sometimes you want carbs, carbs, carbs but not all the calories and fat that goes with them. This recipe is perfect for those days. It’s loaded with noodles, cheese and creamy sauce, but it’s not going to set your arteries up for a stent procedure.

The sausage adds a nice herby kick; while fresh tomatoes amp up the overall flavor profile. The pasta water stands in for the milk and butter in a traditional roux , helping create a luxuriously velvety texture that will have the family asking for seconds.

Recipe

• 1 pound of sausage
• 1 shallot – diced
• 4 cloves of garlic – minced
• 1 pint tomatoes
• 2 slices Cooper Sharp cheese (sub in white American, or leave it out, up to you!)
• 1/4 cup Asiago cheese – grated
• 1/2-3/4 cup Parmesan cheese – shredded
• 1 tsp flour
• 1/2 cup milk
• 2 cups pasta water – reserved from noodles
• 3/4 lb pasta

Brown and drain the sausage. To the pan, add in the shallot and garlic. Stir till translucent and fragrant – roughly 3-5 minutes. Sprinkle the flour across the ingredients and mix well for 2 minutes to cook out any flour taste.

Pour in the milk, stir until thickened then add the tomatoes. Cover and cook for 10 minutes. Feel free to burst the tomatoes or let them stay whole. I pierced half of mine, and left the others together. Totally your preference! Next up? The cheese! Don’t think of it as fat – think of it as added protein. Because it’s true! Lay the Cooper Sharp across the top and cover till nice and gooey (about 3 minutes). If you don’t have Cooper Sharp or white American, you can skip this step.

Meanwhile cook pasta according to directions. Remove from heat 3 minutes before it’s al dente. Add the noodles to the meat mixture, then, carefully ladle the pasta water into the pan. Stir to combine and keep stirring for 8-10 minutes until nicely incorporated and creamy.

For the final touch, dust with the parmesan and asiago cheeses. Let sit for a minute or two then mix together for a delicious dinner!

Tip – to create a really nice consistency stir somewhat vigorously after adding the first few ladles of liquid and then continue adding pasta water as needed.

Bon Appetit!