Bow Ties with Gorgonzola Sauce: Difference between revisions
From McGough's Recipes
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*1 package (16 ounces) bow tie pasta | |||
*1 package (16 ounces) bulk pork sausage | |||
*2 tablespoons butter | |||
*2 tablespoons all-purpose flour | |||
*1-1/2 cups half-and-half cream | |||
*3/4 cup crumbled Gorgonzola cheese | |||
*3/4 teaspoon salt | |||
*1/2 teaspoon lemon-pepper seasoning | |||
*4 cups fresh spinach, lightly packed | |||
*3 tablespoons minced fresh basil | |||
=== '''Directions''' === | === '''Directions''' === | ||
#Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. | #Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. | ||
Latest revision as of 00:13, 12 May 2021
Ingredients
- 1 package (16 ounces) bow tie pasta
- 1 package (16 ounces) bulk pork sausage
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 cups half-and-half cream
- 3/4 cup crumbled Gorgonzola cheese
- 3/4 teaspoon salt
- 1/2 teaspoon lemon-pepper seasoning
- 4 cups fresh spinach, lightly packed
- 3 tablespoons minced fresh basil
Directions
- Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain.
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.
