Italian Sausage And Vegetables With Gorgonzola Cream Sauce

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Inspired by mean-chef's gorgonzola sauce recipe (only easier) and a dish i had at a great little italian restaurant in albany, ny.

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Steps

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In a large sauce pan melt butter over medium heat.

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Add minced garlic to sauce pan cook for a few minutes but do not brown.

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Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown.

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Whisk in milk and heat until boiling- whisk often , add some fresh ground pepper.

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Once sauce is thickened remove from heat and set aside.

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In a large frying pan over medium-high heat add 3 tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften.

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Add peppers , italian seasoning cook for 5 minutes until peppers begin to soften.

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Add cooked sausage and warm through.

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Just before vegetable and meat mixture is finished- heat white sauce and stir in the cream , bring up to almost a boil and stir in parmesean and gorgonzola.

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Stir sauce until most of the gorgonzola is incorportated.

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Check cream sauce for salt add if necessary.

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In pasta bowls place penne followed by pepper onion meat mixture , then spoon on t.

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Ingredients

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butter, flour, milk, cream, gorgonzola, parmesan cheese, garlic, salt & fresh ground pepper, sweet onions, bell peppers, italian sausages, asparagus, portabella mushroom, penne pasta, extra virgin olive oil, italian seasoning, salt and pepper