Gorgonzola Pepper & Sausage Pasta

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“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!”

Ingredients Nutrition


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

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