Pasta al Forno with Brussels Sprouts and Sausage

Method

1. Clean 300g of Brussels sprouts.
2. Put the Brussels sprouts in a pot of water, bring to a boil and cook for 10 minutes.
3. Melt 50g of butter and add 40g of flour.
4. Season with salt and nutmeg to taste.
5. Gradually add 500g of hot milk and whisk.
6. Cook, stirring continuously, until a thick béchamel sauce forms.
7. Remove the casing and crumble 125g of sausage.
8. Chop 50g of onion.
9. Cut 100g of mozzarella into cubes.
10. Cut 60g of provola cheese into cubes.
11. Drain the Brussels sprouts, reserving the cooking water.
12. Salt the reserved cooking water and use it to cook 320g of pasta.
13. Cut the Brussels sprouts in half.
14. Heat extra virgin olive oil to taste in a pan.
15. Sauté the onion.
16. Add the sausage and brown it.
17. Deglaze with 50 ml of white wine.
18. Add the Brussels sprouts.
19. Drain the pasta into the pan with the sauce.
20. Spread a spoonful of béchamel on the bottom of a baking dish.
21. Add the pasta.
22. Add the mozzarella.
23. Add the remaining béchamel and mix.
24. Add the provola and pepper to taste.
25. Bake in a static oven at 180°C (350°F) for 15 minutes.