A Hardy Meal
Pasta With Brussels Sprouts Sausage and Gorgonzola Cheese Recipe
-3 Tablespoons Sonoma Farm Sage & Rosemary Infused Olive Oil
-4 Italian Sausage Links, Meat Removed From Casings
-1 Pound Brussels Sprouts, Trimmed & Sliced Thin
-1 Small Onion, Peeled & Diced
-1/8 tbs Red Pepper Flakes
-4 Cloves Garlic, Peeled & Thinly Sliced
-5 Ounces Gorgonzola Cheese
-1/2 Pound pasta
-1/4 Cup Gorgonzola
-Put a large pot of salted water on to boil for the pasta.
-In a frying pan, heat the sage / rosemary oil, then cook the sausage meat, breaking it up with two forks as it cooks until no longer pink.
-Add the onions, and cook until translucent.
-Add the Brussels sprouts, garlic and red pepper flacks,and mix with the sausage.
-Cover, and cook over medium heat until the sprouts are tender crisp.
-Once the pasta has been cooked until “al dente”, drain, reserving a cup of the pasta water.
-Return the pasta to the pot and add the sausage and sprout mixture and Gorgonzola.
-Add a few spoonfuls of water, mix with the pasta, and cook over high heat until piping hot.
-Serve in individual bowls, topped with Gorgonzola