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PENNE AND GERMAN FRANKS

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (40 g) pc onion, chopped (1/4 cup)
5 (416.7 g) pc PUREFOODS DELI GERMAN FRANKS, sliced
240 g red and green bell peppers, chopped (1 cup)
1 (80 g) cup button mushrooms, sliced
1/4 (30 g) cup MAGNOLIA ALL PURPOSE FLOUR
2 cups beef stock*
1 cup MAGNOLIA FULL CREAM MILK
1/4 tsp iodized fine salt
1/4 tsp pepper
270 g penne, cooked (about 600 g cooked)
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
*to make beef stock: Boil beef bones or dissolve 1 beef bouillon cube in 2 cups water

Procedure:

  1. In a saucepan, melt 1/4 cup butter. Sauté onions, franks, bell peppers and mushrooms. Cook for 5 minutes over moderate heat. Transfer mixture to a bowl and set aside.
  2. Using the same pan, melt remaining butter. Add flour and mix forming a roux (paste) then slowly pour beef stock while stirring continuously.
  3. Add milk and stir continuously over moderate heat until sauce simmers and thickens.
  4. Add cooked franks and vegetable mixture. Mix well. Season with salt and pepper.
  5. Remove from heat and pour sauce on top of cooked pasta. Top with grated cheese.
Makes 6 servings.
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