Best 5 Italian Sausage And Vegetables With Gorgonzola Cream Sauce Recipes

ITALIAN SAUSAGE PASTA IN CREAM SAUCE

Steps:

• Chop onion and garlic roughly. Pulse plum tomatoes in blender or break about gently in large bowl with hands. Remove all the sausage from casings.
• Saute garlic and onions on medium-low heat for 5 minutes to soften.
• Add ground sausage to pan and turn heat to medium. Saute sausage for roughly 20 minutes. Break sausage apart with wooden spoon during the saute process.
• Add the salt, crushed pepper, oregano, crushed tomatoes, and tomato paste to the sausage and stir it all together. Cover and cook on medium to medium low for 30 minutes.
• Boil pasta according to package directions. Before draining pasta reserve 3 cups of pasta water.
• Remove lid from sauce at 30 minutes and add 1 cup of pasta water. Stir together and cook for 5 more minutes uncovered.
• Turn heat to low and add cream. Stir together well and cook for 2 more minutes. Taste sauce and adjust salt or pepper if necessary.
• Place cooked pasta in a large bowl and spoon the sausage sauce all over the pasta. Do not go overboard with the sauce as you might have extra.
• Mix the sauce and pasta together and if it is not creamy enough add a 1/2 cup of pasta water to loosen the sauce. Do this in small increments to get the perfect consistency.
• Finally add the chopped basil and serve in bowls with Italian bread, grated cheese, and (if any) the extra sauce. Enjoy!

ITALIAN SAUSAGE AND VEGETABLES

Steps:

• In a nonstick skillet, brown sausages over medium heat. Place in a 5-qt. slow cooker. Add vegetables and seasonings. Cover and cook on low for 5-1/2 to 6-1/2 hours or until a thermometer reads 165°. , Remove sausages and cut into 1-in. pieces; return to slow cooker. Stir in bread crumbs. Serve in bowls; sprinkle with cheese.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

ITALIAN SAUSAGE AND VEGETABLES WITH GORGONZOLA CREAM SAUCE

Steps:

• In a large sauce pan melt butter over medium heat.
• Add minced garlic to sauce pan cook for a few minutes but do not brown.
• Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.
• Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper.
• Once sauce is thickened remove from heat and set aside (well get back to the this later).
• In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.
• Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften.
• Add cooked Sausage and warm through.
• Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola.
• Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!).
• Check cream sauce for salt add if necessary.
• In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top.

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.