Gorgonzola Cream Sauce Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
730 kcal
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Course
Main Course
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Cuisine
Italian
Gorgonzola Cream Sauce Pasta
Description
This pasta dish begins by browning Italian sausage in olive oil, then sautéing shallots for aroma. Frozen peas, heavy cream, and creamy gorgonzola dolce cheese are added to create a rich sauce. The cooked pasta is added and simmered briefly with the sauce to finish cooking and absorb flavors. Fresh parsley is stirred in at the end to add a bright note. Generous seasoning with salt and black pepper, and the option to add reserved pasta water, ensures a sauce with the right consistency and seasoning.
The gorgonzola dolce provides a milder and creamier blue cheese flavor, which blends smoothly in the sauce without overpowering. The pasta shape is chosen for its ability to hold sauce well. The sausage adds a savory depth, while peas lend subtle sweetness and texture variation.
Serve warm, optionally topped with grated Parmesan or Pecorino and freshly ground black pepper. The dish is suitable as a main course for several servings and can be reheated gently without loss of texture if stored properly for up to three days.
Use gorgonzola dolce for creamier, milder flavor compared to piccante.If pasta dries during cooking, add reserved pasta water a little at a time to loosen sauce.Leftovers can be refrigerated and reheated on stovetop or microwave within 3 days.
Ingredients
- 1 pound rigatoni pasta or penne, ziti, paccheri
- 4 tablespoons olive oil divided
- 3 medium shallot chopped
- 8 ounces peas frozen
- 1 pound Italian sausage bulk
- 6 ounces gorgonzola dolce
- 1 cup heavy cream
- 3 tablespoons flat leaf parsley minced
- salt to taste
- black pepper to taste
- 2 cups water will not need it all, but always good to save, reserved pasta water
Instructions
- Bring a large pot of salted water to boil.
- Heat a very large pan to medium heat and saute the sausage in 2 tablespoons of olive oil until browned (about 7 minutes). Remove the sausage from the pan and set aside covered with foil.
- At this time begin boiling the rigatoni to 1 minute less than al dente.
- Add the remaining olive to the pan along with the shallots. Saute until soft (about 4-5 minutes) then add in the peas, cream, and gorgonzola cheese. Bring the sauce to a simmer then return the sausage to the pan.
- Add the pasta to the pan along with a 1/2 cup of pasta water. Cook the pasta stirring frequently, until it reaches just al dente.
- Remove the pan from the heat and mix in the parsley. Taste test the sauce and adjust salt and pepper to taste. A good amount of pepper is recommended.
- If the pasta gets dry just add some of the reserved pasta water, a bit at a time, to bring the consistency back to perfect. Serve with grated parmesan or Pecorino and fresh black pepper. Enjoy!
Notes
- Use gorgonzola dolce for creamier, milder flavor compared to piccante.
- If pasta dries during cooking, add reserved pasta water a little at a time to loosen sauce.
- Leftovers can be refrigerated and reheated on stovetop or microwave within 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 730 kcal
% Daily Value*
| Calories | 730kcal | 37% |
| Carbohydrates | 50.1g | 17% |
| Protein | 30.1g | 60% |
| Fat | 45.5g | 70% |
| Saturated Fat | 16.7g | 84% |
| Cholesterol | 160mg | 53% |
| Sodium | 861mg | 36% |
| Potassium | 558mg | 12% |
| Fiber | 1.9g | 8% |
| Sugar | 2.3g | 5% |
| Calcium | 148mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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