creamy gorgonzola pasta

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don&#039;t come more delicious than this!

Gorgonzola Pasta with Leek, Pancetta &amp; Mushrooms

Penne (or pasta of choice)

Gorgonzola, diced into large chunks

Leek, trimmed and diced (see notes)

tbsp Unsalted Butter

Salt & Pepper,

In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.

Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.

Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.

Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.

Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.

If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.

https://content.jwplatform.com/videos/pquRusyq.mp4

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don’t come more delicious than this!

Gorgonzola Pasta with Pancetta, Leek and Mushrooms

Gorgonzola cream sauce pasta is a rich and creamy dish made with rigatoni, shallots, peas, and crumbled sausage tossed in a gorgonzola sauce and topped with grated cheese and parsley.

Gorgonzola Cream Sauce Pasta

rigatoni (or penne, ziti, paccheri)

olive oil (divided)

shallots

peas

bulk Italian sausage

gorgonzola dolce

heavy cream

flat leaf parsley (minced)

salt and pepper (to taste)

pasta water

Bring a large pot of salted water to boil.

Heat a very large pan to medium heat and saute the sausage in 2 tablespoons of olive oil until browned (about 7 minutes).  Remove the sausage from the pan and set aside covered with foil.

At this time begin boiling the rigatoni to 1 minute less than al dente.

Add the remaining olive to the pan along with the shallots.  Saute until soft (about 4-5 minutes) then add in the peas, cream, and gorgonzola cheese.  Bring the sauce to a simmer then return the sausage to the pan.

Add the pasta to the pan along with a 1/2 cup of pasta water.  Cook the pasta stirring frequently, until it reaches just al dente.

Remove the pan from the heat and mix in the parsley.  Taste test the sauce and adjust salt and pepper to taste.  A good amount of pepper is recommended.

If the pasta gets dry just add some of the reserved pasta water, a bit at a time, to bring the consistency back to perfect.  Serve with grated parmesan or Pecorino and fresh black pepper.  Enjoy!

https://www.youtube.com/watch?v=WprG4FhWcE8

Today we're making a super flavorful sausage cream sauce pasta with gorgonzola cheese and peas.  I recommend upping the amount of gorgonzola to at least 6 ounces instead of the 4 that I used in this video.  The print recipe below reflects the increased amount. I hope you enjoy this gorgonzola cream sauce pasta recipe!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
GORGONZOLA CREAM SAUCE PASTA PRINT RECIPE:
https://www.sipandfeast.com/gorgonzola-cream-sauce-pasta/

INGREDIENTS WITH GRAM AMOUNTS
1 pound (454 grams) rigatoni or penne, ziti, paccheri
4 tablespoons (57 grams) olive oil divided
3 medium shallots chopped
8 ounces (226 grams) frozen peas
1 pound (454 grams) bulk Italian sausage
6 ounces (170 grams) gorgonzola dolce
1 (240 grams) cup heavy cream
3 tablespoons flat leaf parsley minced
salt and pepper to taste
2 cups (470 grams) of reserved pasta water **will not need it all, but always good to save.**

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