Italian Sausage And Vegetables With Gorgonzola Cream Sauce Recipes

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ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE



Italian Sausage and Vegetables with Gorgonzola Cream Sauce image

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

Provided by Chuck_Roast

Categories     Penne

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 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
1/2 cup parmesan cheese, grated
6 cloves garlic, minced
salt & fresh ground pepper
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

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.

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