Steps – Spaghetti with sausage, zucchini and gorgonzola

• The heart of this recipe lies entirely in the play of textures. To start, let’s focus on the savory base that will give character to the whole dish.
  The browning of the sausage
  First of all, take care of the meat: remove the casing from the sausage and break it up with your hands or with the help of a fork, reducing it into small irregular pieces. At this point, heat 1 tablespoon of extra-virgin olive oil in a large pan and brown the meat for about 5 minutes. It is essential to let the sausage become well browned and release all its aroma; indeed, it will be this flavorful fond that makes your spaghetti special.

• Meanwhile, while the meat sizzles and takes color, you can prepare the vegetables. Wash and trim the zucchini, then cut them into very thin slices; for this, using a mandoline will guarantee a perfect result and even cooking.
  The meeting of flavors
  Once the zucchini are ready, simply add them to the pan with the sausage. Thanks to this step, their sweetness will instantly marry the savoriness of the meat. In this way, you’ll obtain a rich and balanced base, ready to receive the final creaming and the creamy embrace of the gorgonzola.

  

• The perfect finishing: the secret of the Gorgonzola cream
  While the base sauce finishes cooking, bring about 3 liters of salted water (about 3.2 quarts) to a boil. As soon as the water reaches boiling, lower the spaghetti and follow the package cooking time; however, the real trick for a restaurant-quality result is to drain them one minute early to finish cooking in the pan.

• How to create an irresistible cream
  Meanwhile, when the zucchini and sausage are cooked, it’s time to add the creamy heart of the dish. Add the gorgonzola in pieces, a soft cheese (like crescenza for a milder touch) and about 100 ml of milk (about 3.4 fl oz / ~7 tbsp).
  At this point, raise the heat slightly and stir continuously: in a few moments, the cheeses will melt creating a velvety emulsion. Finish with a generous grind of freshly ground black pepper and turn off the heat to avoid the cream drying out too much.

  

• The final touch: tossing the pasta
  Once ready, drain the spaghetti, taking care to keep a little of the pasta cooking water. Transfer the pasta directly into the pan with the sauce and toss it over high heat.
  If you notice the sauce is too thick, add a ladleful of the reserved cooking water: thanks to the starch contained in the water, you’ll achieve a perfect emulsion that will coat every single strand of spaghetti in a flavorful embrace.

  

• How to serve Spaghetti with Sausage and Gorgonzola
  To finish, once you’ve reached the desired creaminess, plate the pasta. Divide it among individual plates, trying to collect all the sauce left in the bottom of the pan.
  Finally, for an extra flavor boost, finish the dish with one last grind of freshly ground black pepper and, if you like, some grated Parmigiano Reggiano: indeed, the parmesan will add a savory note that perfectly balances the sweetness of the gorgonzola and zucchini.
  Serve your spaghetti piping hot and prepare for compliments: the enveloping texture and strong aroma will make this first course the absolute star of your table!

• Have you tried this recipe? Let me know in the comments
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