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.
Provided by Chuck_Roast
Categories Penne
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
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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