Pasta al forno con salsiccia e gorgonzola
Baked Pasta with sausage and gorgonzola, an extraordinary dish, with a mix of simple ingredients, a winning combination never tried before. Preparing them is very easy, in just 20 minutes they will be ready and you will make a great impression. You can also use different types of pasta, such as Paccheri or Pipe. It leverages some of Italian most delicious ingredients - Gorgonzola, Italian sausages and Italian Pasta.
400 g of cavatelli
200 g of sausage
100 g of sweet gorgonzola
50 g of grated Parmesan cheese
100 ml of milk
10 ml of white wine
Salt to taste
Pepper as needed
Extra virgin olive oil to taste
To make this amazing first course, first put a large pot on the stove with the water to cook the pasta. Meanwhile, peel and chop the shallot and fry it in a large pan with oil for 3/4 minutes over low heat. Brown the sausage with the shallot over high heat for about 3 minutes, add the wine and simmer, then lower the heat and cook for about 5 minutes, season with salt and turn off. When the water for the pasta starts to boil, add salt and add the cavatelli.
Meanwhile in a saucepan put the gorgonzola cut into small pieces and the milk, place on low heat and with a wooden ladle stir until you get a smooth and not too thick cream, if necessary add a little water from the pasta and salt only if necessary.
Drain the pasta al dente, pour it into the pan where you cooked the sausage and sauté it for a few seconds, then add the gorgonzola cream and let it flavour for a few more seconds, stirring with a ladle.
Turn off and add the Parmesan cheese, bake at 200 degrees for 10 minutes, then let it rest for a few seconds and serve after having sprinkled with pepper. Bon appetito ! Grazie a Ricetta Sprint!