Spinach Tagliatelle and Fettuccine w/ Country Style Sausage

This is an easy and most flavorful pasta dish that I created 'on the fly' one day, for a late evening dinner.  I used on hand ingredients with the least effort, as it was approaching the wind down time for the kiddies and we were finishing up a hectic day.
 I used a country style sausage originally bought for breakfast and decided to use two different pastas because the spinach tagliatelle wasn't enough for a meal on its own.  I had some heavy cream on hand, but I like to mix 2% milk or evaporated milk with it, to shave off some of the fat.  I find that this works well for my family.
This sauce may be prepared in the same way as a bechamel , stirring in a cup of the cooking liquid. The al dente cooked pasta is tossed with it at the end and sprinkled with a little cheese, toasted bread crumbs or both. 
Recipe:
1 lb. country style breakfast sausage, cooked and drained
1 lb. total, spinach taggliatelle and fettuccine, cooked al dente in salted water
1/4 c. heavy cream
2/3 c. 2 % milk or evaporated milk
1 c. pasta water
1/2 c. shredded parmesan cheese
4 tbsp. butter
1/2 c. chopped yellow onion
2 tbsp. AP flour
2 cloves garlic, pressed or finely minced
Olive oil for drizzling
SPST (Salt and Pepper to Suit Taste)

To make the bechamel, use the same pan you cooked the sausage in, leaving about 1 tsp. of the rendered fat.
Add butter.
 Add about 1 turn of the pan of olive oil to make sufficient amount to 'cook out' flour over medium high heat.
Add onions, and cook until fragrant and translucent, about 4 minutes.
Sprinkle flour into pan and cook for about 1 minute, scraping up browned bits as you go.
Add milk and pasta water, then cream and garlic.
Bring up to rolling simmer, then reduce to medium.
The sauce will thicken as it cooks, about 5 minutes.
SPST.
Once the sauce coats the back of a wooden spoon, stir in the cheese and sausage.
Fold pasta into sauce and simmer for an additional 2 minutes to finish the pasta.
Remove from heat.
Garnish with toasted bread crumbs, parmesan, olive oil or fresh herbs  as desired.
Makes 6 to 8 servings.

Pasta Bake Ninja

I just love love love my Ninja Foodi!  It truly has single handedly made my oven a lonely soul.  I love that my slow food recipes have been sped up dramatically.  I love that I can set it and walk away, being free to do other things.  Normally, I'm always leary of getting too far away from the kitchen, especially when I have recipes that require hours of simmering, braising or baking.  With my Ninja Foodi, the specific functions do their thing and even turns itself off.
I rarely use the oven because now I can crisp and roast, air fry and sear or saute, all in the same pot.  The pressure cooker aspect is a beast!  At first, I was somewhat nervous, afraid I'd do something wrong and cause an explosion to level the house, like a scene from the Die Hard or Lethal Weapon series lol, but of course that was me being apprehensive from lack of experience.  After I read my  manual many, many times over, I felt I had gathered the strength and prowess to manipulate this sophisticated new toy and the rest is delicious history. 
My go-to on an easy night is often a pasta bake.  I add the cooked ingredients and top it with cheese and set it on 'air crisp' for about 3 1/2 minutes and reveal a masterfully browned, ooey, gooey, one pot, one dish meal, that can't go wrong. Just throw in a salad and some fruit and your labors for dinner are done!  I brown the beef and veggies in the Ninja and make the sauce, but I still like to do my pasta on the stovetop, I fear the dreaded over cooked pasta!  My Ninja has instruction for pasta and even rice, but I feel most comfortable doing them as a sidecar, as opposed to an all in one deal.
If you are shopping for a new gadget or appliance, definitely consider this guy, I knew we were meant to be.  I've cooked everything from air fried or roasted chicken to pig tails and "Pad BowThai" Pasta in this vessel and I keep getting better and better at it.  Make the Ninja Foodi a part of your wish list and be glad you did!