Gorgonzola creates a creamy pasta dish.
Source: Newspaper
Bring large pot of water to a boil over high heat. Season generously with kosher salt. Add 1 pound dry short pasta (such as Setaro rigatoni, penne, or cavatelli). Cook 2 minutes less than package directions. Reserve 1 cup pasta water. Drain pasta well.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Heat 30 seconds. Add 1 pound sweet or hot Italian sausage, casing removed. Cook, stirring occasionally and breaking sausage into small pieces with back of a spoon, 6-8 minutes or until cooked and starting to brown. Add 1 small red onion, halved and sliced, and 1 teaspoon kosher salt. Cook 3 minutes or until onion is soft and fragrant. Add 2 apples (such as Golden Delicious or Honeycrisp), cored and thinly sliced. Cook 3-4 minutes or until softened slightly. Add pasta, 3 ounces Gorgonzola piccante, crumbled, and reserved pasta water. Stir well to coat. Continue to stir and toss until cheese forms a light, creamy sauce. Add 2 heaping cups baby arugula. Toss well until just wilted, about one minute. Top with 3 ounces Gorgonzola piccante, crumbled.
I like to carmelize onions before browning sausage.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 21 | ||
Calories from Fat: 8 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 154.5mg | 5 % | |
Potassium 49.3mg | 1 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 2.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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