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!
Provided by MrMomCtrlFL
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 430.2, Fat 19, SaturatedFat 4.2, Cholesterol 54.2, Sodium 345.3, Carbohydrate 54.9, Fiber 5, Sugar 7.7, Protein 12.6
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