Pasta With Mushrooms & Sausage In A Creamy Gorgonzola Sauce
February 27, 2015
"This is a WINTER dish. Warm and heavy. You will definetly need a nap aftewords."
- 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
In a large sauce pan melt butter over medium heat.
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; stir in the cream, Parmesan and gorgonzola.
Stir sauce until most of the gorgonzola is incorporated .
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
Onions are translucent, Drain any extra fat and add mushrooms. Cook for another 5 minutes.
Bring a big pot of salted water to boil, cooked the fresh pasta until al dente.
Drain and add to the sausage pan. Stir to combine.
Pour creamy gorgonzola sauce on top. Mix well and serve.
Sprinkle with parsley.
Tips & Variations
No special items needed.