If you’re looking for a dish with a bold flavor but very easy to make, penne with sausage and gorgonzola without cream is the perfect solution. It’s often thought that cream is necessary for a creamy sauce, but in this recipe, I’ll show you how to create an irresistible creaminess that perfectly binds the pasta to the crumbled sausage. It’s the ideal ‘comfort food‘ for a quick dinner that impresses everyone.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 421.37 (Kcal)
- Carbohydrates 60.51 (g) of which sugars 2.25 (g)
- Proteins 19.24 (g)
- Fat 12.72 (g) of which saturated 7.42 (g)of which unsaturated 4.96 (g)
- Fibers 1.41 (g)
- Sodium 344.59 (mg)
Indicative values for a portion of 227 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To make this creamy pasta, you only need a few high-quality ingredients. The choice of gorgonzola is essential: make sure it’s at room temperature to facilitate the mixing. Here’s everything you need to have on your workstation to get started
- 14.1 oz penne rigate
- 6 sausage (fresh)
- 7 oz gorgonzola (sweet, spicy, spicy to taste)
- 1 clove garlic
- Half glass white wine
- 2 tablespoons olive oil
- to taste salt
- Half glass milk
These values are indicative and may vary based on the type of sausage used and the choice between sweet or spicy gorgonzola. It’s a rich and complete main dish, perfect for a Sunday lunch or a quick but hearty dinner!
Nutritional Information (per serving)
Calories: 580 kcal
Fats: 28g
Carbohydrates: 62g
Proteins: 22g
Fiber: 2.5g
Sugars: 1.8g
Tools
No professional equipment is needed for this recipe, but some tools will make a difference. A wide pan, for example, will allow you to crumble the sausage evenly and sauté the pasta comfortably without breaking it.
- 1 Pot pot
- 1 Pan pan
- 1 Wooden Ladle wooden ladle
- 1 Sharp Knife sharp knife
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Steps
Follow these simple steps to achieve a restaurant-quality result. The secret is timing: while the pasta cooks, we’ll prepare the flavorful sausage base, combining the two elements only at the end to preserve all the creaminess of the cheese.
1. Prepare the sausage
Remove the casing from the sausages and crumble them with your hands.
2. Brown the meat: In a large pan, heat a drizzle of oil with the garlic clove.
Add the sausage and brown, stirring with a wooden spoon.
Deglaze with white wine and let it evaporate.
Remove the garlic and set the meat aside.
2. Create the cream
For perfectly minced meat, coarsely pass it through a mixer.
Put the meat back in the pan and add the gorgonzola in pieces.
Add a ladle of pasta cooking water to help melt the cheese.
Stir well until a homogeneous cream forms.
3. Cook the pasta
Cook the penne in plenty of salted water and drain them al dente.
Pour them directly into the pan with the sauce.
Sauté for a couple of minutes, stirring with energy, so the sausage and gorgonzola cream perfectly wraps the pasta.
4. Serve
Plate and finish with a sprinkle of black pepper and freshly chopped parsley.
Enjoy your penne with sausage and gorgonzola creamy and irresistible right away!
The Penne with sausage and gorgonzola without cream is a rich, tasty, simple main dish, perfect for any occasion.
A natural cream, obtained only with gorgonzola and cooking water, that makes the pasta irresistible.
Variants and Tips for Penne with sausage and gorgonzola without cream: simple and tasty recipe
Variants and Tips for Pasta with sausage and gorgonzola without cream
Try the spicy gorgonzola if you love stronger flavors.
Use gnocchi, fusilli, or rigatoni instead of penne: they will hold even more cream.
For a baked version, sprinkle with parmesan and bake at 392°F for 10 minutes.
If you want to lighten the recipe, replace half the gorgonzola with robiola or creamy ricotta.
Add fresh herbs such as parsley or chives for a fragrant touch.
If you’re looking for a more intense alternative to the classic pasta gorgonzola and sausage, discover this version click here will conquer you!
Penne with Sausage and Gorgonzola without Cream: Simple and Tasty Recipe
Tips and Secrets for Perfect Pasta
Have doubts about cheese selection or how to manage cooking water? In this section, I’ve gathered answers to the most frequent questions to guarantee you perfect penne with sausage and gorgonzola, without the risk of making them dry or heavy.
1. Can I replace gorgonzola?
Yes, instead of gorgonzola, you can use taleggio, stracchino, or brie. You’ll still get a tasty cream without cream.
2. How to make the pasta lighter?
You can choose chicken or turkey sausage and use whole wheat pasta. Also add a bit of vegetables like spinach or zucchini.
3. Can I prepare it in advance?
It’s best to enjoy it immediately to maintain the creaminess, but you can store it in the fridge for 1 day and reheat it adding a drop of milk or hot water.
Try them and leave me a comment to tell me if you liked them and run to the kitchen to prepare these delicious penne with sausage and gorgonzola!
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