Gorgonzola and Apple
Chicken Sausage Pasta with Carmalized Onions, Sage and White
Wine
3 servings +
Don't let the name fool you, this is possibly
the easiest pasta sauce recipe I have come up with. In
fact, you''' have a complete and delicious meal in the
time it takes to cook the pasta. For this recipe, I highly
recommend whole wheat pasta because it's firmer texture
and slightly sweet provides a wonderful compliment to
the bite of the gorgonzola
Mis en Place:
1/2 lb chicken apple sausage (approx. 2 links)
1/3 Cup crumbled gorgonzola
picante
1 Cup non-oaky dry white wine (like a pinot grigio or white
burgundy)
1/2 large vidalia onion, chopped
2 cloves garlic chopped
1/4 cup fresh sage chopped
2 Tablespoons Olive Oil
1 lb bag of fusilini whole wheat pasta
salt and pepper to taste
Start your
salted pasta water
over high heat in a large pot. Add pasta when water reaches
a boil. Follow manufactures instructions for al dent e pasta.
In a large pan over medium high heat, add the olive oil and
the onions. Let the onions cook until they begin to brown
and then stir occasionally until they evenly carmelize (should
be the color of, well, carmel). If the sausage is pre-cooked,
chop the sausage into small pieces and add, cooking until
heated through. If the sausage is uncooked, remove the forcemeat
from the casing and add to the pan, breaking it up with a
saptula until small. Add the white wine and gogonzola and
cook until the gorgonzola has metled. Add the sage. Toss with
the pasta and serve.
