Pasta with sausage and taleggio cheese
- 45 min
When experimenting with new pasta recipes, we discovered that gorgonzola goes with everything: radicchio, saffron and pumpkin; in this pasta with sausage and gorgonzola, we present you with a new and delicious ally! The rich savory flavor of sausage all the creaminess of sweet zola cheese will envelop the casarecce pasta in flavor. You'll have a tough time finding a tastier pairing; this preparation is also easy and quick to make, a truly foolproof way to serve something delicious!
To prepare pasta with sausage and gorgonzola, cut into the sausage with a knife and decase it 1. Chop the sausage into small pieces 2. Peel and finely chop the onion 3.
Add a drizzle of oil to a large pan 4, followed by the finely chopped onion 5, and brown on a medium flame for around 3 minutes 6.
Add the finely chopped sausage to the pan with the onion 7, along with the fresh thyme sprig 8. Cook on a high flame for around 10 minutes, until the sausage is brown, then add salt 9. Place a saucepan filled with water on the stove and add salt when it starts to boil.
Once cooked, remove the sprig of thyme 10, place the browned sausage in a bowl and leave to one side. Cook the pasta so that it is very firm to the bite 11. Place the gorgonzola and a ladle of pasta cooking water in the same pan you cooked the sausage in 12.
Stir until creamy in consistency 13. Drain the pasta (when very firm to the bite) and add it straight to the pan with the gorgonzola 14, then add a ladle of cooking water 15.
Continue to cook in the pan, stirring all the while. In the meantime, add the browned sausage 16 and leave a small amount to one side to decorate the dish. Once cooked 17, arrange onto plates and garnish with the sausage left to one side 18.
We recommend enjoying pasta with sausage and gorgonzola freshly made. Once ready, serve the pasta right away because the cheese tends to harden if left to cool.
Add a spicy note with some fresh peperoncino, or use a mix of aromatic herbs for a more decisive flavor! Sweet gorgonzola is used in this recipe, which in addition to a delicate taste, is also characterized by a soft consistency that guarantees the right amount of creaminess.