Gorgonzola Pepper & Sausage Pasta

"This recipe sort of came about from things I had lying around the kitchen one night. It's a staple meal we make regularly as our pasta vice. You can use hot italian sausage if you like, but I prefer the sweet for the flavor. Cook the pasta to your liking, I like mine just beyond al-dente, and my vegetables crisp, not soggy or mushy. Enjoy!"
 
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Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cook sausage links according to packaged directions. Slice in half lengh-wise and then into 1/4" slices.
  • Bring pot of water to boil.
  • Warm oil in large saute pan at medium high heat setting.
  • Cook pasta according to directions. I prefer mine cooked to just softer than al dente.
  • I slice my onions and peppers in half through the middle, then into quartered strips.
  • Add garlic, bring to a simmer.
  • Add Sun Dried Tomatoes stirring together with garlic. Add peppers. Cook about two to three minutes tossing ocassionally.
  • Add spices, onion, and continue to cook until just tender.
  • Add sliced italian sausage and Gorgonzola Cheese, toss together letting cheese start to melt.
  • Serve immediately over pasta.

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RECIPE SUBMITTED BY

South Florida sailor relocated by marriage to Central Florida. Grew up helping out cooking at family holidays and family dinners. I started cooking family meals about the time I was twelve and have been doing so ever since. My wife likes meat and potatoes and anything from a box. Needless to say, I'm a bit of a food snob and do most things from scratch.
 
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