Recipe courtesy of Nadia G
Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
4 Servings
Level:
Easy

Ingredients

  • 1 pound or 500 g rotini pasta
  • 1 tablespoon extra-virgin olive oil
  • 4 red onions, sliced 1/4-inch thick
  • Pinch sea salt
  • 1 cup cured duck sausage, diced
  • 1 cup milk
  • 1 cup half-and-half
  • Freshly ground black pepper
  • 1 cup brie cheese, rind removed
  • 1 cup grated 5-year old Cheddar cheese
  • 1/2 cup grated Friulano or Fontina cheese
  • 1 bay leaf
  • 1/4 cup panko (Japanese) bread crumbs
  • 1 tablespoon melted butter
  • Pinch sea salt and freshly ground black pepper

Directions

Parboil the rotini pasta in boiling salted water for 8 minutes, and strain.

Heat the olive oil in a pan over medium heat, add the sliced onions and a pinch of sea salt to the pan and saute for 8 minutes. Reduce the heat to medium-low and saute for another 35 minutes, or until caramelized.

Render the sausage in a dry pan over medium heat for 10 minutes, until crispy bits form. Add milk, half-and- half, caramelized onions, sea salt, and ground pepper and bring to a boil. The second the mixture starts to boil, reduce the heat to medium-low, add the Cheddar cheese, Friulano cheese, and bay leaf and stir until the cheese is melted, about 5 minutes.

In a bowl, mix the cooked rotini pasta with the cheese sauce and transfer into a baking dish. Top with the panko bread crumbs, drizzle with melted butter and broil for a few minutes, or until the panko is golden brown and the edges crisp up.

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