Gorgonzola Pasta
Gorgonzola pasta is a rich, creamy Italian dish that puts gorgonzola centre stage, a blue-veined cheese from Lombardy in northern Italy.
Ingredients
- pasta
- 230 g peas
- 500 g Italian sausage meat
- 3 shallots
- 170 g gorgonzola
- 220 g single cream
Method
- Cook the meat in a little olive oil until browned, about 7-8 minutes.
- Set the meat aside
- In the same pan, fry the shallots until softened.
- Add the peas, the cream and the gorgonzola.
- Bring the sauce to the boil for 2 minutes.
- Return the meat you set aside to the sauce.
- Add the pasta to the sauce and toss to coat.
- Loosen with a little pasta cooking water if needed.
- Serve.
