Short pasta like fusilli
• 390 kcal
• 320 kcal
• 380 kilocalories
• 29 kcal
• 80 kcal
Extra virgin olive oil
• 0 kcal
• 21 kcal
• 79 kcal
Calories refer to 100 grams of product
The pasta with sausage and gorgonzola it’s a first course tasty and creamy, perfect for a winter family lunch or a casual dinner with friends. In our recipe, we have chosen to use fusilli which, when boiled al dente, are associated with a dress in white very quick to do. All you have to do is brown the chopped onion in a pan with a drizzle of oil, then add the sausage, peeled and peeled, and continue cooking for a few minutes. Finally, soft cubes of sweet gorgonzola and grated Parmesan, for a creamy and velvety end result.
Simple and affordable for all, this is a flavorful starter, perfect for robust palates and for all occasions. It is really ready in an instant and it is essential to serve it immediately after adding the cheeses, to prevent them from solidifying, making the dish sticky and unpresentable. If you prefer, you can replace the gorgonzola with this one stracchino or taleggio. You can also add sautéed mushrooms, oven-roasted diced pumpkin and replace the fusilli with any other size of short pasta have them available at home. Find out how to make this tasty pasta by following step-by-step instructions and tips.
How to make pasta with sausage and gorgonzola
Peel the onion and finely chop it (1).
Pour a drizzle of oil in a large pan and gently soften the chopped onion (2).
Add the sausage, peeled and peeled (3).
Brown the sausage over high heat for a few minutes. Once ready, add the white wine (4) and let it evaporate completely.
Boil the pasta in boiling water and lightly salted, then drain it al dente directly into the saucepan (5), adding a few tablespoons of the cooking water.
Leave to flavor for a few moments, then remove from the heat and incorporate the gorgonzola cubes (6).
Mix gently and, when the cheese is creamy, add the Parmesan (6).
Mix everything for a few seconds (8).
Serve, garnish with freshly ground pepper and serve immediately (9).
Pasta with sausage and gorgonzola should be eaten very hot and right now; in case there is any left over, you can store it in the refrigerator for up to a day, making sure to reheat it with a few tablespoons of hot water. Freezing is not recommended.