Pasta With Mushrooms & Sausage In A Creamy Gorgonzola Sauce

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"This is a WINTER dish. Warm and heavy. You will definetly need a nap aftewords."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (701.5 g)
  • Calories 1121.1
  • Total Fat - 61.1 g
  • Saturated Fat - 27.1 g
  • Cholesterol - 221.8 mg
  • Sodium - 1797 mg
  • Total Carbohydrate - 102.6 g
  • Dietary Fiber - 2 g
  • Sugars - 18.7 g
  • Protein - 39.6 g
  • Calcium - 421.2 mg
  • Iron - 5.3 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 1.2 mg

Step 1

In a large sauce pan melt butter over medium heat.

Step 2

Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.

Step 3

Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper; stir in the cream, Parmesan and gorgonzola.

Step 4

Stir sauce until most of the gorgonzola is incorporated .

Step 5

In a large frying pan over medium-high heat add 3 Tbs olive oil add onions, garlic and sausage.Cook until sausage is done and

Step 6

Onions are translucent, Drain any extra fat and add mushrooms. Cook for another 5 minutes.

Step 7

Bring a big pot of salted water to boil, cooked the fresh pasta until al dente.

Step 8

Drain and add to the sausage pan. Stir to combine.

Step 9

Pour creamy gorgonzola sauce on top. Mix well and serve.

Step 10

Sprinkle with parsley.

Tips & Variations


No special items needed.

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