Creamy Lumaconi with Sausage and Spinach - garlic

Method

• Preheat oven to 400 degrees F. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes.
• Remove from heat and set aside.
• In a small sauce pot, melt the butter.
• When the foaming subsides, add the flour.
• Whisk constantly for 1 minute, and then slowly add the milk, continuing to whisk another 5 minutes or so until the sauce gets thick and creamy.
• Add in the herbs, a pinch of salt and pepper and whisk a little more.
• Transfer cream sauce to a small food processor, add the roasted garlic cloves and pulse until very smooth.
• Cover to keep warm.
• In the meantime, heat a medium skillet over medium high.
• Add the sausage and break up with a wooden spoon, cooking until browned all over, 6 minutes.
• Also in the meantime, bring a large pot of salted water to a boil.
• Add the pasta and boil until al dente.
• Just taste it to test it.
• Drain and return to the pot.
• Pour the cream sauce over the pasta, along with the spinach and sausage.
• Toss to coat and combine everything.
• Oh dear.
• Serve with good parmesan cheese or basil or neither or both.
• Most definitely both.
• Youre gonna freak yourself.