Are you a fan of bold, creamy, and incredibly flavorful pasta dishes? Are you ready to create a truly decadent, restaurant-quality meal that is perfect for a cozy night in or a special occasion? Get ready to fall in love with this amazing, from-scratch Bow Ties with a luscious, from-scratch Gorgonzola Sauce. This is the ultimate indulgent comfort food, featuring savory pork sausage, fresh spinach, and tender pasta, all enveloped in a rich, tangy, and unbelievably creamy blue cheese sauce.
This isn’t just another pasta recipe; it’s a guide to your new favorite special occasion meal that is secretly easy enough for a weeknight. We’ll show you the simple secrets to a perfectly smooth and velvety cheese sauce that is never grainy, and how to balance the bold flavors for a truly unforgettable dish. This is the kind of hearty, satisfying, and sophisticated pasta that will have everyone thinking you’re a gourmet chef.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Indulgent Pasta
What makes this Gorgonzola Pasta so spectacularly delicious is its incredible, rich flavor and its luxurious, creamy texture. The star of the show is a classic, from-scratch Gorgonzola cream sauce. A simple roux is transformed into a luscious béchamel sauce, which is then enriched with the bold, tangy, and funky flavor of crumbled Gorgonzola cheese. This incredible sauce is the perfect partner for savory, browned pork sausage and earthy, wilted spinach. Tossed with classic bow tie pasta, this is a one-bowl meal that is pure, unadulterated comfort.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6 |
The Essential Ingredients for This Bold Pasta
This iconic dish uses a handful of high-quality ingredients to create its signature rich and tangy flavor.
- The Gorgonzola Sauce: This is the heart and soul of the dish.
- Gorgonzola Cheese: This is a classic, veined Italian blue cheese that is prized for its wonderfully bold, tangy, and pungent flavor. For a sauce, it’s best to buy a wedge of Gorgonzola and crumble it yourself for the best flavor and melt. You can choose between:
- Gorgonzola Dolce: “Sweet” Gorgonzola is softer, creamier, and has a milder flavor. It’s a great choice if you’re new to blue cheese.
- Gorgonzola Piccante: “Spicy” Gorgonzola is firmer, more crumbly, and has a much sharper, more intense flavor for true blue cheese lovers.
- The Roux & Cream: A classic roux (a cooked paste of butter and flour) is the foolproof thickener that creates a stable, smooth, and creamy base. A generous amount of half-and-half cream gives the sauce its luscious, rich texture.
- Gorgonzola Cheese: This is a classic, veined Italian blue cheese that is prized for its wonderfully bold, tangy, and pungent flavor. For a sauce, it’s best to buy a wedge of Gorgonzola and crumble it yourself for the best flavor and melt. You can choose between:
- The Pork Sausage: A pound of bulk pork sausage adds a wonderful, savory, and rich flavor that is a classic pairing with the strong flavor of blue cheese. A mild or sweet Italian sausage is a fantastic choice to balance the tangy cheese.
- The Pasta: The recipe calls for bow tie pasta (farfalle), which is a fun shape that holds the creamy sauce well.
Step-by-Step to the Perfect Gorgonzola Pasta
This elegant meal comes together in just a few simple stages.
Step 1: Cook the Pasta and Sausage
Step 1: First, bring a large pot of heavily salted water to a boil. Cook your 1 package (16 ounces) of bow tie pasta according to the package directions until it is al dente. Drain the pasta and return it to the hot pot to keep warm.
Step 2: While the pasta is cooking, cook the 1 pound of bulk pork sausage in a large skillet over medium heat for 4 to 6 minutes, breaking it into crumbles with a wooden spoon, until it is no longer pink. Drain off any excess grease from the skillet.
Part 2: The Rich and Creamy Gorgonzola Sauce
Step 1: In a small saucepan, melt the 2 tablespoons of butter over medium heat.
Step 2 (Make the Roux): Stir in the 2 tablespoons of all-purpose flour until it is smooth and has formed a paste. Let the flour cook for about 1 minute to remove its raw taste.
Step 3: Slowly and gradually, while whisking constantly, pour in the 1 1/2 cups of half-and-half cream until the mixture is completely smooth.
Step 4: Bring the sauce to a boil, stirring it constantly. Let it cook and stir for 1 to 2 minutes, until the sauce has thickened into a beautiful, smooth gravy.
Step 5: Remove the saucepan from the heat. Stir in the 3/4 cup of crumbled Gorgonzola cheese, the 3/4 teaspoon of salt, and the 1/2 teaspoon of lemon-pepper seasoning until the cheese has melted and the sauce is smooth.
Pro Tip: Stirring in the cheese off the heat is a key secret to a perfectly smooth, not grainy or separated, cheese sauce.
Part 3: Combine Everything and Serve
Step 1: Add the prepared cheese sauce, the cooked and crumbled sausage, and the 4 cups of fresh spinach to the large pot with the hot, drained pasta.
Step 2: Toss everything together gently over a low heat until the spinach has just wilted and all the pasta is beautifully coated in the creamy sauce.
Sprinkle the finished dish with the 3 tablespoons of minced fresh basil and serve immediately in warm, shallow bowls.
The Best Creamy Gorgonzola Pasta with Sausage
A rich and creamy pasta dish featuring bow tie (farfalle) pasta with crumbled pork sausage in a flavorful Gorgonzola cheese sauce. This quick weeknight meal involves making a simple, from-scratch béchamel sauce with butter, flour, and half-and-half, which is then enriched with tangy Gorgonzola cheese. The cooked pasta is tossed with the cheese sauce, browned sausage, and fresh spinach, which wilts from the residual heat of the dish.
Ingredients
- 1 package (16 ounces) bow tie pasta
- 1 package (16 ounces) bulk pork sausage
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half cream
- 3/4 cup crumbled Gorgonzola cheese
- 3/4 teaspoon salt
- 1/2 teaspoon lemon-pepper seasoning
- 4 cups fresh spinach, lightly packed
- 3 tablespoons minced fresh basil
Instructions
- Cook the bow tie pasta in a large pot of salted water according to the package directions. Drain the pasta and return it to the hot pot to keep warm.
- While the pasta is cooking, cook the sausage in a large skillet over medium heat for 4-6 minutes, breaking it into crumbles, until it is no longer pink. Drain off the excess grease.
- Make the Sauce: In a small saucepan, melt the butter over medium heat. Stir in the flour until smooth to create a roux. Gradually whisk in the cream.
- Bring the sauce to a boil, stirring constantly. Cook and stir for 1-2 minutes, until it has thickened.
- Remove the saucepan from the heat. Stir in the crumbled Gorgonzola cheese, salt, and lemon-pepper seasoning until the cheese is melted.
- Combine: Add the prepared cheese sauce, the cooked sausage, and the fresh spinach to the hot pasta in the pot. Toss to combine; the heat will wilt the spinach.
- Sprinkle with fresh basil and serve immediately.
Notes
- This is a quick and easy meal, with the sauce and sausage being prepared in the time it takes to boil the pasta.
- The fresh spinach is added at the very end of the recipe and wilts from the residual heat of the cooked pasta and sauce, preventing it from becoming overcooked.
- The sauce is a classic béchamel (cream sauce) thickened with a roux.
What to Serve With Your Gorgonzola Pasta
This is an incredibly rich and satisfying dish that is a fantastic, all-in-one meal. To balance its richness, a simple side is all you need.
- A Simple Green Salad: A crisp green salad, especially one with a bright and zesty lemon or balsamic vinaigrette, is the perfect, fresh counterpoint to the rich, creamy pasta.
- Crusty Bread: A side of warm, crusty bread or garlic bread is a must-have for sopping up every last drop of that incredible Gorgonzola cream sauce.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive meal, you can prepare the entire Gorgonzola cream sauce and cook the sausage up to 3 days in advance. Store them in separate, airtight containers in the refrigerator. When you are ready to eat, simply reheat the sauce gently on the stovetop while you cook your pasta, and then stir everything together.
- Storage: Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat this pasta is in a skillet on the stovetop over a low heat. You will likely need to add a generous splash of milk or cream to loosen the sauce and bring back its creamy consistency.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of pork sausage, this rich and creamy sauce is also absolutely fantastic with about 2-3 cups of shredded rotisserie chicken, some crispy, crumbled pancetta, or even some sautéed mushrooms for a delicious vegetarian version.
- Add a Nutty Crunch: For a wonderful textural contrast and an extra layer of flavor, you can sprinkle the finished pasta with a handful of toasted, chopped walnuts or pecans. Toasted nuts are a classic and delicious pairing with blue cheese.
- Use a Different Cheese: If you find that Gorgonzola is a bit too strong for your taste, you could substitute it with another, milder creamy blue cheese. Or, for a completely different flavor profile, this sauce would also be wonderful with a rich and nutty cheese like fontina, Gruyère, or even a classic white cheddar.
Enjoy The Ultimate Indulgent Pasta!
You’ve just created a truly special dish that is a perfect harmony of rich, savory, and sophisticated flavors. This Creamy Gorgonzola and Sausage Pasta is a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new favorite for special occasions.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is Gorgonzola cheese, and what does it taste like?
Gorgonzola is one of the world’s oldest and most famous types of blue cheese, originating from Italy. It is made from cow’s milk and has a wonderfully bold, salty, and tangy flavor with that signature, pungent “funk” that blue cheese is known for. It can range from mild and creamy (dolce) to firm and sharp (piccante).
Q2: How do I keep my cheese sauce from being grainy or separated?
The two most important secrets are to make a proper roux and to add the cheese off the heat. The cooked flour and butter roux creates a stable, emulsified base for your sauce. Then, by removing the hot béchamel sauce from the stove before you stir in your cheese, you are allowing the cheese to melt gently from the residual heat, which is the key that prevents the fats from separating and creating an oily or grainy sauce.
Q3: Can I make this pasta sauce ahead of time?
Yes, this is a perfect make-ahead sauce! You can prepare the entire Gorgonzola cream sauce and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, just reheat it gently in a saucepan while you cook your pasta.
Q4: Can I freeze this pasta dish?
Because this dish contains a rich, dairy-based cream sauce, it is not an ideal candidate for freezing, as the texture of the sauce can become very grainy and can separate upon thawing and reheating.
Q5: What kind of sausage is “bulk pork sausage”?
“Bulk” sausage simply means that it is the ground sausage meat that is not sold in casings or links. It is often sold in a 1-pound tube or a tray. A classic, mild or sweet Italian sausage is a fantastic choice for this recipe.