Italian Sausage and Vegetables with Gorgonzola Cream Sauce

"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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photo by MsPia photo by MsPia
photo by MsPia
Ready In:
1hr 20mins
Ingredients:
18
Serves:
6
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ingredients

  • Sauce ingredients

  • 12 cup butter
  • 8 tablespoons flour
  • 4 cups milk (skim is ok)
  • 1 pint cream (light Cream or half and half is ok)
  • 8 ounces gorgonzola, crumbled
  • 12 cup parmesan cheese, grated
  • 6 cloves garlic, minced
  • salt & fresh ground pepper
  • 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 12 - 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 12 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
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directions

  • 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.

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Reviews

  1. MsPia
    Rich, very rich. A winter meal.
     
  2. BogeysMom
    What wonderful comfort food - creamy, rich, full of flavor. This just couldn't be better. A definite keeper.
     
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