Garlic Sausage and Bell Pepper Alfredo

(scroll down to the bottom to see the plain recipe)

So, a little information about Namir.  I'm lactose intolerant.  I don't always pay attention to this fact which is why I eat a lot of cheese, milk, and butter.  I just deal with the consequences and my body is actually starting to adjust to my torture.  But.  I prefer to use Almond Milk in any recipe that requires milk in it (or if I decide to make it require milk instead of water).  It helps keep my belly happy.  This is why I came up with an Alfredo Sauce made with almond milk.

I started off with a rue.  I put 2 TBSP of olive oil in a sauce pan at medium heat.  I added a giant amount of minced garlic (okay, more like 3 TBSP), black pepper, and a sprinkle of sea salt.  I let the garlic heat until it browned and then added 8 TBSP of flour.  Now, the flour quickly soaked up all the oil and turned into a floury ball so I slowly added some almond milk to help it turn more into a paste.  After that, I added the rest of the milk (2 cups total) and let it heat with a bit more black pepper.  While that was simmering, I went on to the next part.

I diced 1 green bell pepper, 1 red bell pepper, and sliced up 2 smoked sausage links.

I added the bell peppers and sausage to the sauce plus 2 TBSP butter, 2 TBSP beef bullion, black pepper, and salt.

After the sauce had thickened and simmered for about 5 to 7 minutes, I tossed it with 1 lbs of cooked spaghetti.  I let it sit for a couple of minutes before serving with shredded Parmesan cheese and seasoned salt.  My husband loved it so much he went back for THIRDS.

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Garlic Sausage and Bell Pepper Alfredo

1 lbs spaghetti
1 pkg smoked sausage
1 green bell pepper
1 red bell pepper
8 TBSP flour
2 cups milk
3 TBSP minced garlic
2 TBSP olive oil
2 TBSP butter
2 TBSP Beef bullion
Black pepper and sea salt to taste
Optional : Seasoned salt and Parmesan cheese

Cook spaghetti while performing the rest of the steps and set aside.
Put oil in a large sauce pan over medium heat.
Add garlic, a fine dusting of black pepper, and a pinch of sea salt.
Cook until garlic has browned.
Add flour and mix until blended with the oil.  It will not fully turn into a rue yet.
Add milk VERY slowly and whisk until flour has turned into a paste.
Heat paste for a few moments before slowly adding more milk.
Whisk in the rest of the milk.
Add another dash of black pepper and salt.
Let simmer for about 5 minutes.
Dice bell peppers and slice smoked sausage while sauce is simmering.
When sauce has thickened, add bell peppers and sausage.
Stir well and then add butter and beef bullion.
You can add more salt and pepper if needed.
Add sauce to spaghetti and toss to fully coat.
Wait at least 2 to 3 minutes to allow sauce to thicken and flavor the noodles.

I served with a sprinkle of Parmesan cheese and a dusting of seasoned salt.