Sausage Pistitio

Pastitio is a kind of Greek lamb lasagna,
In this recipe I substituted Italian sausage
in place of the lamb, I think it's better.

Ingredients:
2 pounds ground Italian sausage
1 pound penne pasta, cooked and drained
2 onion,peeled and diced
1/2 cup drinkable red wine
1 can (6 ounces) tomato paste
1/2 teaspoon ground cinnamon
1/2 teaspoon brown sugar
6 tablespoons butter
1/2 cup flour
3 cups whole milk
1/8 teaspoon cayenne pepper
1/4 cup grated Parmesan cheese


Directions:
Cook penne pasta, drain and set aside.
Preheat oven to 375 degrees F.
In a large saucepan, over medium heat,
cook sausage, breaking apart pieces with a wooden spoon,
until no longer pink, 6 to 8 minutes.
Add onions; cook, stirring occasionally about 5 minutes.
Transfer to a colander; drain fat, and discard.
Return sausage to pan; add wine.
Cook over medium heat until almost
all liquid has evaporated, about 5 minutes.
Stir in tomato paste, cinnamon, brown sugar,
and 2 cups water; simmer, stirring occasionally,
until thickened, 15 to 20 minutes.
Season with salt and pepper.
Make Parmesan Cheese Sauce while mixture is simmering:
In a medium saucepan, melt butter over medium heat;
whisk in flour until incorporated, about 30 seconds.
In a slow steady stream, whisk in milk until there are no lumps.
Cook, whisking often, until mixture is thick and bubbly
and coats the back of a wooden spoon, 6 to 8 minutes.
Stir in cayenne, if desired, and Parmesan.
Add pasta to sausage mixture;
transfer to a 9-by-13-inch baking dish.
Pour sauce over the top, smoothing with
the back of a spoon until level.
Bake until browned in spots, 35 to 40 minutes.
Remove from oven; let cool 15 minutes before serving.