Cooking the Meat
In a large skillet or Dutch oven over medium heat, heat the olive oil. Brown the sausage rounds until golden brown on each side (5 to 7 minutes). If using chicken, add it next and continue cooking until cooked through. Remove the meat from the skillet and set aside.
Preparing the Sauce
In the same skillet, add a drizzle of oil if necessary, then cook the onion until translucent. Add the garlic and cook for 1 minute. Stir in the flour, mix well, then pour in the stock little by little to avoid lumps. Then add the milk and mustard. Simmer for 3 to 4 minutes, stirring occasionally.
Cooking the Pasta
Add the uncooked pasta directly to the pan and stir to coat thoroughly with the sauce. Cover and cook over low heat for 12 to 15 minutes, stirring regularly to prevent sticking. Add a little water or milk if necessary.
Finishing
Once the pasta is al dente and the sauce has thickened, add the grated cheddar cheese and stir until melted. Return the sausage and/or chicken pieces to the pan, stir, and heat for another 2 minutes.
Serving
Serve warm, sprinkled with fresh parsley and, if desired, a little grated Parmesan cheese for an even more delicious taste.
Chef’s Tips
One-Pot Rotini Pasta with Chicken, Sausage, and Cheddar (Page 2 ) | April 5, 2025
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