Gorgonzola Pepper Sausage Pasta Recipes

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
• Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
• In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
• Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
• Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
• Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
• Simmer about 10 minutes.
• Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
• Serve with grated parmesan.
• Enjoy!

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

GORGONZOLA-PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.
• Heat a non-stick pan over medium heat. Cook spinach until wilted. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. Pour vinaigrette over pasta mixture, and toss until evenly coated. Sprinkle top with gorgonzola and chopped walnuts.

GORGONZOLA-SAUSAGE FRITTATA

Steps:

• Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool.
• In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat.
• In a large bowl, whisk the eggs together until combined.
• In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all.
• Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes.
• Meanwhile, preheat the broiler.
• Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.

GORGONZOLA PEPPER & SAUSAGE PASTA

Steps:

• Cook sausage links according to packaged directions. Slice in half lengh-wise and then into 1/4" slices.
• Bring pot of water to boil.
• Warm oil in large saute pan at medium high heat setting.
• Cook pasta according to directions. I prefer mine cooked to just softer than al dente.
• I slice my onions and peppers in half through the middle, then into quartered strips.
• Add garlic, bring to a simmer.
• Add Sun Dried Tomatoes stirring together with garlic. Add peppers. Cook about two to three minutes tossing ocassionally.
• Add spices, onion, and continue to cook until just tender.
• Add sliced italian sausage and Gorgonzola Cheese, toss together letting cheese start to melt.
• Serve immediately over pasta.

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE

Steps:

• In a large sauce pan melt butter over medium heat.
• Add minced garlic to sauce pan cook for a few minutes but do not brown.
• Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
• Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
• Once sauce is thickened remove from heat and set aside (well get back to the this later).
• In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
• Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
• Add cooked Sausage and warm through.
• Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
• Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
• Check cream sauce for salt add if necessary.
• In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

SAUSAGE-AND-PEPPERS PASTA WITH ALMOND FRICO

Steps:

• Heat a large nonstick skillet over medium 2 minutes; brush lightly with oil. Sprinkle evenly with 1/3 cup cheese and almonds; cook until crisp and browned on bottom, about 2 minutes. Scrape onto a plate; let cool, then crumble. Return skillet to medium-high heat; swirl in oil. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6 minutes. Add peppers and 3 teaspoons vinegar; cook 1 minute.
• Cook pasta in a pot of salted water 1 minute less than package instructions. Reserve 1/2 cup pasta water, then drain. Add pasta and remaining 2/3 cup cheese to skillet; toss to coat, adding enough reserved pasta water to create a silky sauce.
• In a bowl, toss arugula with remaining 1 teaspoon vinegar and a drizzle of oil; season to taste. Serve over pasta with frico.

PASTA WITH SAUSAGE 'N' PEPPERS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage onion over medium heat until meat is no longer pink; drain. Stir in the peppers; cook 4-6 minutes longer or until peppers are tender. Add garlic; cook for 1 minute., Combine flour and cream until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, marjoram, salt and pepper. , Drain pasta. Top with sausage mixture; toss to coat. Sprinkle with Parmesan cheese.