| Italian Sausages Rotini Salisiccia
1 pound of Rotini, water, boiling, salted
1 1/2 pound of Italian sausage,1/2" slices
4 ounces of Mushrooms, fresh, slices
1/3 cup of green pepper, chopped
1/3 cup of onion, chopped
1/4 cup of butter or margarine
1/2 cup of flour
1 1/2 teaspoon of salt
1 teaspoon of mustard, dry
4 cups of Milk
1 1/2 cup of Cheddar cheese, shredded
1 1/2 cup of Swiss cheese, shredded
1 tablespoon of Worcestershire sauce |
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Cook rotini in boiling salted water until firm, but not quite tender, 6 to 7 minutes; drain and set aside. Brown sausage on both sides in a large saucepan; remove from pan, reserving dripping. Add mushrooms, green pepper, onion and butter to sausage drippings; cook over medium heat 3 minutes. Stir in flour, salt and dry mustard. Gradually blend in milk; cook over medium heat, stirring constantly, until thickened. Stir in cheeses and Worcestershire sauce; continue cooking until cheeses melt. Mix in sausage and rotini. Divide mixture between two greased 2-quart baking dishes; bake in preheated 350ºF. oven about 30 to 40 minutes. Serve hot. Serves 10
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