Pasta with Gorgonzola Cream Peas & Sausage

Pasta with Gorgonzola Cream Peas & Sausage.

Pasta with Gorgonzola Cream Peas & Sausage


For 4 Person(s)

For the Pasta:

  • 1/4 cup olive oil divided
  • 3 medium shallots, cut into a 1/4 inch dice
  • 10 oz bag frozen peas
  • 1 pound sweet Italian sausage, casings removed
  • 6 ounces Gorgonzola Dolce cheese
  • 1 cup heavy cream
  • 3 tablespoons Italian parsley, minced
  • salt and pepper as desired
  • 1 pound dried rigatoni pasta
  • Grated Parmigiano Reggiano Cheese for sprinkling


  1. Put a large skillet over a high flame and heat 2 tablespoons of the oil.
  2. Add the sausage and cook until browned, about 10 minutes. Remove to a plate and set aside.
  3. Add the remaining oil to the pan and lower the flame to medium. Add the shallots and cook until soft, about 5-7 minutes.
  4. Add the peas to the pan and sauté for about 2 minutes.
  5. Add the heavy cream and Gorgonzola. Cook until the Gorgonzola has melted down.
  6. Add the sausage back to the pan and cook while stirring for about 5 minutes.
  7. Taste for seasoning and Season with salt and pepper as desired.  Add the parsley.
  8. Drop the pasta into generously salted boiling water and cook until Al dente.
  9. *Reserve about 1/2 cup of pasta water just in case the pan gets dry.
  10. Drain the pasta and add it to the sauce. Toss until the pasta is well coated.
  11. Serve in warm bowls with a generous sprinkle of grated Parmigiano Reggiano Cheese.



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