French Pasta with Sausage and Caramelized Onions

Some of my recipes are adapted from French cookbooks and cooking magazines I’ve found on my travels to France. This case in point caught my eye because it combines the finesse of a Mornay sauce with the robustness of sausage.

The original recipe simply called for saucisses de porc (pork sausages). Use the fresh pork sausages you like best: Italian sausage will work wonderfully, but opt for a sweet, milder spiced version than a flaming hot one. If you want to try the dish using fully cooked gourmet-spiced chicken or other sausages popping up everywhere, omit the cooking step and brown them for a nice color.

French pasta with Sausage and Caramelized Onions: Another attempt on my part to convince you all that the French do fabulous things with pasta.

French Pasta with Sausage and Caramelized Onions

Makes 4 servings.

3/4 pound fresh uncooked pork sausage links (see above regarding varieties)
2 medium onions, halved and sliced (about 2 cups)
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups 2 percent or whole milk, plus more if needed
1 cup shredded Comté, Gruyère, or Emmental cheese (4 ounces)
8 ounces dried orecchiette pasta
1/4 cup snipped fresh chives

1. Prick the sausage all over with a fork (cut them into 4-inch lengths, if they’re in one long section). Place the sausage and enough water to barely cover in a medium saucepan. Bring to boiling; reduce the heat. Cover the pan and simmer until the sausage is no longer pink, about 15 minutes. Uncover the pan and continue to cook, allowing water to evaporate and the sausage to cook through and brown in its own fat, turning as needed. Remove the sausage and cut into bite-size slices.

2. While the sausage is simmering, cook the onions. In a large skillet, heat the olive oil over medium heat. Add the onions and salt and pepper to taste. Cook, stirring occasionally, until the onions are tender and range from golden to dark brown, about 12 minutes. Set pan aside.  Meanwhile cook pasta according to package directions. Drain pasta; keep warm.

3. Wipe out the saucepan used to cook the sausage. In the saucepan, melt the butter over low heat. Whisk in the flour to make a smooth paste; cook, stirring, for 1 minute. Do not allow the flour mixture to brown. Slowly add the milk, whisking until smooth. Cook over medium heat, stirring occasionally, until thickened and beginning to boil, about 5 minutes. Add the cheese to the sauce and whisk until melted and smooth. If the sauce seems too thick, stir in up to 1/2 cup additional milk to reach the desired consistency. Season with salt and pepper. Add the sausage and the onions to the pot; stir gently to combine.

4. Toss pasta with sauce; divide among four serving bowls and top with chives. Serve immediately