Dracula's Revenge

Dracula's Revenge Recipe - Swiss Garlic and Turkey Sausage Penne

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 1 hour and 25 minutes | Servings: 8

Introduction

Dracula's Revenge is a delicious and hearty pasta dish that is perfect for a cozy night in. This recipe features a creamy garlic and cheese sauce that is sure to satisfy your taste buds.

History

The origins of Dracula's Revenge are shrouded in mystery, much like the infamous vampire himself. However, this dish has become a favorite among those who enjoy rich and indulgent pasta dishes.

Ingredients

2 whole garlic heads
1 lb (454 g) sweet turkey italian sausage
1 tsp chopped fresh or 0.25 tsp dried sage
1 tsp chopped fresh or 0.25 tsp dried rosemary
2 tbsp butter or stick margarine
0.33 cup all-purpose flour
6 cup 1% low-fat milk
1 cup (4 oz (113 g)) grated fresh parmesan cheese
0.67 cup (about 2.5 oz (71 g)) shredded gruyère or swiss cheese
0.5 tsp salt
0.13 tsp black pepper
8 cup hot cooked penne (about 1 lb (454 g) uncooked tube-shaped pasta) or rigatoni
cooking spray

How to prepare

Preheat the oven to 350°F (177°C).
Remove the white papery skin from the garlic heads, but do not peel or separate the cloves.
Wrap each head individually in foil and bake at 350°F (177°C) for 1 hour. Let it cool for 10 minutes.
Separate the cloves and squeeze to extract the garlic pulp. Discard the skins and set the garlic aside.
Increase the oven temperature to 400°F (204°C).
Remove the casings from the sausage and cook it in a large nonstick skillet over medium heat until browned, stirring to crumble.
Remove the sausage from the pan using a slotted spoon.
Place the sausage in a large bowl and stir in the sage and rosemary.
Melt the butter in a large saucepan over medium heat.
Measure the flour using a dry measuring cup, leveling it with a knife. Add the flour to the melted butter and stir with a whisk.
Gradually add the milk and cook until slightly thick, stirring constantly with a whisk for about 10 minutes.
Stir in the roasted garlic, cheeses, salt, and pepper. Remove the mixture from heat.
Add 5.5 cups of cheese sauce and the cooked pasta to the sausage, stirring to coat.
Spoon the pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
Top with the remaining sauce.
Bake at 400°F (204°C) for 15 minutes or until thoroughly heated.

Variations

For a spicier version, add some crushed red pepper flakes to the sauce.
You can also add some cooked vegetables, such as spinach or mushrooms, to the pasta mixture for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to roast the garlic heads before adding them to the sauce. This will help to mellow out the flavor and give the dish a deliciously sweet and nutty taste.

- When cooking the sausage, be sure to break it up into small pieces to ensure that it cooks evenly.

- For a vegetarian version of this dish, you can substitute the sausage with your favorite meat alternative.

Serving Suggestions

Dracula's Revenge pairs well with a side salad and a glass of red wine.

Cooking Techniques

Be sure to cook the flour and butter mixture (roux) for at least 10 minutes to ensure that the sauce thickens properly.

- Stir the sauce constantly to prevent it from burning or sticking to the bottom of the pan.

Ingredient Substitutions

You can use any type of sausage in this recipe, such as spicy Italian sausage or chicken sausage.

- If you don't have Swiss cheese, you can substitute it with Gruyere or mozzarella cheese.

Make Ahead Tips

You can prepare the sauce and pasta mixture ahead of time and store them separately in the refrigerator. When ready to serve, simply assemble the dish and bake it in the oven.

Presentation Ideas

Serve Dracula's Revenge in individual ramekins for a fancy presentation. Garnish with fresh herbs, such as parsley or basil, for a pop of color.

Pairing Recommendations

Dracula's Revenge pairs well with a crisp green salad and a glass of Chianti or Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the pasta until heated through.

Nutrition Information

Calories per serving

Each serving of Dracula's Revenge contains approximately 400 calories.

Carbohydrates

Each serving of Dracula's Revenge contains approximately 45 grams of carbohydrates.

Fats

Each serving of Dracula's Revenge contains approximately 20 grams of fat.

Proteins

Each serving of Dracula's Revenge contains approximately 25 grams of protein.

Vitamins and minerals

Dracula's Revenge is a good source of calcium, vitamin A, and iron.

Alergens

This recipe contains dairy (cheese) and wheat (flour). It may also contain soy (margarine) and sulfites (sausage).

Summary

Dracula's Revenge is a rich and indulgent pasta dish that is high in protein and calcium. It is a satisfying meal that is sure to please your taste buds.

Summary

Dracula's Revenge is a decadent and flavorful pasta dish that is perfect for a special occasion or a cozy night in. With its creamy garlic and cheese sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was called Dracula's Revenge, and the name alone intrigued me. I had acquired this recipe from an old friend of mine, who claimed it was passed down through generations in her family. She had always been a bit of a mysterious character, so I knew this recipe must be something special.

As I carefully read through the ingredients and instructions, I couldn't help but feel a sense of excitement. The recipe called for a blend of exotic spices, deep red wine, and a secret ingredient that was only described as "the blood of the vine." It sounded like something straight out of a gothic novel, and I couldn't wait to try my hand at creating it.

I gathered all the necessary ingredients and began the process of preparing Dracula's Revenge. The aroma of the spices filled my kitchen, creating an almost otherworldly atmosphere. As I simmered the mixture on the stove, I felt a sense of anticipation building within me. This recipe was like nothing I had ever made before, and I knew it was going to be something truly special.

After letting the dish simmer for hours, I finally took a taste. The flavors exploded on my tongue, a perfect balance of sweet and savory, with a hint of smokiness that lingered on the palate. It was unlike anything I had ever tasted before, and I knew that this recipe was going to become a staple in my kitchen.

I couldn't wait to share Dracula's Revenge with my family and friends. I invited them over for a dinner party and served the dish as the main course. As they took their first bites, their eyes widened in surprise and delight. They couldn't believe how delicious it was, and they all begged me for the recipe.

As the years went by, Dracula's Revenge became a beloved recipe in my family. It was always requested for special occasions and holiday gatherings, and it never failed to impress. I loved watching the reactions of my loved ones as they tasted the dish for the first time, their faces lighting up with delight.

I often think back to that first time I saw the recipe for Dracula's Revenge. It was a turning point for me in my culinary journey, a moment where I realized the power of exploring new flavors and techniques. I will always be grateful to my old friend for sharing this recipe with me, as it has brought so much joy and happiness to my life.

Now, as I pass this recipe down to future generations, I hope that they will continue to enjoy the magic and mystery of Dracula's Revenge. It is a dish that holds a special place in my heart, a reminder of the endless possibilities that can be found in the world of cooking. And who knows, maybe one day my grandchildren will pass this recipe down to their own loved ones, keeping the tradition alive for years to come.