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.

Creamy Gorgonzola Pasta with Sausage

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/gorgonzola-pasta-with-sausage/