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    You are in: Home / Recipes / Italian Sausage and Vegetables with Gorgonzola Cream Sauce Recipe
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    Italian Sausage and Vegetables with Gorgonzola Cream Sauce

    Italian Sausage and Vegetables with Gorgonzola Cream Sauce. Photo by MsPia

    1/1 Photo of Italian Sausage and Vegetables with Gorgonzola Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    45 mins

    35 mins

    Chuck_Roast's Note:

    Inspired by Mean-Chef's gorgonzola sauce recipe (only easier) and a dish I had at a great little Italian restaurant in Albany, NY.

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    Units: US | Metric

    Sauce ingredients

    Main Ingredients

    • 6 cloves garlic, sliced
    • 2 medium sweet onions, coarsely chopped
    • 3 medium bell peppers, julienned (green, red, and yellow or any combination you prefer)
    • 1 1/2-2 lbs Italian sausages, cooked and cut in 1 inch pieces on the bias.
    • 1 lb asparagus, cooked al dente (optional)
    • 1 lb portabella mushroom, sliced and pre-sauteed (optional)
    • 1 1/2 lbs penne pasta, cooked per direction on package (Mini-penne's are a good choice)
    • extra virgin olive oil
    • 1 teaspoon italian seasoning (or substitute basil and oregano)
    • salt and pepper


    1. 1
      In a large sauce pan melt butter over medium heat.
    2. 2
      Add minced garlic to sauce pan cook for a few minutes but do not brown.
    3. 3
      Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
    4. 4
      Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
    5. 5
      Once sauce is thickened remove from heat and set aside (well get back to the this later).
    6. 6
      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.
    7. 7
      Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
    8. 8
      Add cooked Sausage and warm through.
    9. 9
      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.
    10. 10
      Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
    11. 11
      Check cream sauce for salt add if necessary.
    12. 12
      In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

    Browse Our Top Penne Recipes

    Ratings & Reviews:

    • on April 17, 2012


      Rich, very rich. A winter meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2004


      What wonderful comfort food - creamy, rich, full of flavor. This just couldn't be better. A definite keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Sausage and Vegetables with Gorgonzola Cream Sauce

    Serving Size: 1 (800 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1516.5
    Calories from Fat 838
    Total Fat 93.2 g
    Saturated Fat 48.9 g
    Cholesterol 253.7 mg
    Sodium 2275.8 mg
    Total Carbohydrate 122.5 g
    Dietary Fiber 14.7 g
    Sugars 4.4 g
    Protein 51.1 g

    The following items or measurements are not included:

    italian seasoning

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