Gorgonzola Bucatini with Radicchio and Sausage

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If you are a fan of gorgonzola, this pasta is a must! I used bucatini, but I can just imagine how incredible it would also be with gnocchi. You can use any type of Italian sausage you’d like. I used spicy Italian chicken sausage. With all the strong flavors in this dish, you don’t need to add any salt or pepper, the ingredients naturally flavor it on their own and balance each other out. The creaminess and powerful flavors in this dish make it an irresistible and comforting pasta recipe.

The combination of gorgonzola, radicchio and sausage were inspired by an Italian chef I follow on social media. His recipes are always amazing in either a classic style or modern with indulgence.

Ingredients:

  • 5oz gorgonzola cheese

  • One head of radicchio, sliced

  • 12oz of bucatini pasta

  • 1 pound hot Italian chicken sausage, meat removed from casing

  • ½ cup chopped sweet onion,

  • 2 tbsp olive oil

  • 1 clove of garlic, smashed

  • ½  cup chicken broth

  • ½ cup grated parmesan cheese

Instructions:

  1. You will need a large pan or wok to cook everything in then add the pasta to, a small pan to melt the cheese, and a pot to boil water for cooking the pasta.

  2. In the large pan or wok, add olive oil and heat over medium. Add the onions and saute until tender and translucent, about 2-3 minutes. In the meantime, fill a large pot with water and bring it to a boil for your pasta.

  3. Once the onions are tender, add the sausage meat removed from its casing. Use a wooden spoon to break up the meat as it browns. Once most of it is broken up, add the clove of garlic and the broth. Your water should be boiling by now, drop the pasta in, add salt to the pasta water and cook the pasta until al dente. Also, in a small pan on another burner, break up gorgonzola and heat over low heat stirring occasionally until melted. Once it is creamy, stir in the parmesan cheese.

  4. As the pasta cooks and the cheese melts, continue to break up the sausage meat as it cooks. Once there is no longer any pink add the radicchio to the sausage and stir to combine. Let cook for a couple minutes, until it all wilts. Once the pasta is al dente, add it to the sausage mixture with the reserved starchy pasta water. Continuously toss as it combines and becomes silky, then pour in your melted cheeses and continue to toss until combined and creamy.

  5. Serve immediately.

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PastaDanielle SimoneComment