Pasta with broccoli, sausage, and gorgonzola is a simple and tasty pasta dish, designed to celebrate the 27th edition of World Pasta Day, which is celebrated every October 25th. For the recipe, I thought of using penne rigate, the most loved type of pasta, but other shapes are also fine. Today I wanted to serve it with a broccoli cream, sautéed sausage, and some sweet gorgonzola that makes the pasta really creamy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: Fall, Winter, and Spring
Ingredients
- 3.5 oz broccoli
- 2.8 oz penne rigate (or another shape)
- 2.5 oz sausage
- 1.8 oz gorgonzola
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Pan
- 2 Pots
- Knife
- Cutting board
- Wooden spoon
- Colander
- Chopper
- Spatula
Steps
To prepare the pasta with broccoli sausage and gorgonzola…
First, cut the broccoli florets, wash them, put them to boil in a pot of boiling water and cook for 15 minutes.
In another pot, bring the water to a boil to cook the pasta. When boiling, add the penne and cook according to the instructions on the package.
Meanwhile, as the penne cooks, sauté the sausage in a pan after removing the casing and cut it into pieces or crumble it according to taste. Set aside a portion to garnish the dish at the end.
When the broccoli is cooked, drain and place it in the chopper, then blend it finely until it becomes almost a cream. If necessary, add a little water.
Pour the broccoli cream into the pan with the sausage, add half of the gorgonzola, and let it melt, stirring with a wooden spoon.
Drain the cooked pasta, reserving a little cooking water. Pour the penne into the pan with the freshly prepared sauce and mix, adding a little water, salt, and pepper.
Serve the pasta hot, adding pieces of gorgonzola and the remaining sausage.
