Lumaconi with Sausage and Scamorza
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Celery | 150g |
| Carrots | 100g |
| Red onions | 150g |
| Lumaconi pasta | 20 pieces |
| Sausage (bulk, without casing) | 500g |
| White wine | 60g |
| Scamorza cheese (or Provola) | 150g |
| Grana Padano DOP cheese | to taste |
| Fennel seeds | a pinch |
| Salt | to taste |
| Black pepper | to taste |
| Whole milk | 500g |
| Butter | 50g |
| All-purpose flour (00) | 50g |
| Ground nutmeg | to taste |
Instructions
Step 1: Prepare the Bechamel Sauce
To start making the Lumaconi with Sausage and Scamorza, the first step is to prepare the bechamel sauce. Begin by making the roux, a crucial base for the sauce, by melting the butter in a saucepan over medium heat. Add the all-purpose flour and whisk it thoroughly until it takes on a light golden color. This will ensure a smooth consistency without any clumps later. Once the roux is ready, flavor the milk with a pinch of salt and ground nutmeg. Gradually add the milk to the roux, pouring it in slowly while continuously whisking to prevent any lumps from forming. Keep stirring and let it cook on low heat for about 5-6 minutes, or until the sauce has thickened. Remove the saucepan from the heat and set the bechamel sauce aside.
Step 2: Prepare the Ragù
While the bechamel is thickening, focus on the ragù. Start by removing the casing from the sausage. Use your hands or a fork to break it apart into smaller pieces. Now, prepare the soffritto: peel and finely chop the red onion, wash and peel the carrots, then dice them into small cubes. Chop the celery into small pieces as well. Heat a small amount of oil in a large skillet over medium heat and add the chopped vegetables. Sauté them gently for about 10 minutes, or until the vegetables soften and become translucent. Add the crumbled sausage to the pan, stirring well to combine the ingredients. Season with salt and freshly ground black pepper, then sprinkle in the fennel seeds for added flavor. Once the sausage is browned and fully cooked, pour in the white wine to deglaze the pan. Let the mixture simmer for 15 minutes, uncovered, allowing the flavors to meld together and the liquid to reduce. Once done, remove the pan from the heat.
Step 3: Cook the Lumaconi Pasta
In a large pot, bring salted water to a boil. Add the lumaconi pasta and cook it according to the package instructions, usually about 10 minutes or until al dente. Once cooked, drain the pasta and spread it out on a tray lined with a clean kitchen towel. Let the pasta cool down slightly and dry a bit. This step is crucial as it ensures that the pasta holds its shape and doesn’t get soggy when stuffed.
Step 4: Prepare the Scamorza Cheese
While the pasta is cooling, cut the scamorza cheese into small cubes. You’ll need some for the stuffing and some to add as a topping. Set both portions aside.
Step 5: Assemble the Dish
Now it’s time to assemble the dish. Preheat your oven to 180°C (350°F). Take a round 27 cm (10-inch) baking dish and spread a thin layer of the prepared bechamel sauce on the bottom. Next, add a layer of the sausage ragù, ensuring it is evenly spread. Sprinkle some scamorza cheese cubes over the ragù to allow the cheese to melt perfectly during baking. In a bowl, combine the remaining ragù with the rest of the scamorza cubes, mixing well. Stuff the cooked lumaconi pasta shells with this ragù and cheese mixture, being careful not to overfill them.
Step 6: Bake the Lumaconi
Place the stuffed lumaconi shells into the baking dish, arranging them in a single layer. Pour any remaining bechamel sauce over the top of the pasta. Sprinkle some Grana Padano cheese on top for extra flavor. Transfer the dish to the preheated oven and bake for 15-20 minutes, or until the top is golden and bubbly. If you prefer a crispy, golden finish, switch the oven to grill (broil) mode for the last 5 minutes of baking.
Step 7: Serve
Once the lumaconi are done baking, remove the dish from the oven and let it rest for a few minutes. This allows the flavors to set, making it easier to serve. Slice and serve the lumaconi while warm, and enjoy this hearty, comforting dish perfect for family dinners.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~650 kcal |
| Protein | ~30g |
| Carbohydrates | ~45g |
| Fiber | ~5g |
| Fat | ~35g |
| Saturated fat | ~18g |
| Cholesterol | ~90mg |
| Sodium | ~500mg |
| Calcium | ~200mg |
| Iron | ~2mg |
This dish brings together the richness of sausage, the creaminess of scamorza cheese, and the comforting texture of lumaconi pasta, making it a memorable and filling first course for any meal. Enjoy the warmth and flavor of a classic Italian dish, with a twist that your guests are sure to appreciate.
