Gorgonzola Pepper & Sausage Pasta
This recipe sort of came about from things I had lying around the kitchen one night. It's a staple meal we make regularly as our pasta vice. You can use hot italian sausage if you like, but I prefer the sweet for the flavor. Cook the pasta to your liking, I like mine just beyond al-dente, and my vegetables crisp, not soggy or mushy. Enjoy!
INGREDIENTS
Nutrition- 1⁄2
- 4tablespoons olive oil
- 2
- 3⁄4cup sun-dried tomato
- 1red pepper, cubed
- 1yellow pepper, cubed
- 1
- 1
- 1 1⁄2teaspoons basil
- 1⁄2teaspoon oregano
- 1⁄4cup gorgonzola
- 3
DIRECTIONS
- 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.