This pasta can be enjoyed year round, but the combination of sausage, apples and gorgonzola reminds me so much of fall. This is a great hearty pasta dish to serve up on a colder night, and the beauty of it is how quickly it comes together. I love the way the gorgonzola melts to create a creamy, flavorful sauce that coats the pasta.
The dish makes great leftovers, too – I find myself even enjoying them cold on the next day for lunch!
Pasta With Sausage, Apples and Gorgonzola
- 1 pound dry short pasta, such as rigatoni, penne, or cavatelli
- 2 tablespoons olive oil
- 1 pound sweet or spicy Italian sausage, casing removed
- 1 small red onion, halved and sliced
- 1 teaspoon kosher salt
- 2 apples, such as Golden Delicious or Honeycrisp, core removed and thinly sliced
- 6 ounces gorgonzola picante, crumbled and divided
- 2 heaping cups baby arugula
- Bring a large pot of water to a boil over high heat. Season generously with kosher salt. Add the pasta and cook for 2 minutes less than package directions, about 13 minutes. Reserve 1 cup pasta water and drain well.
- Meanwhile heat a large skillet over medium high heat. Add the oil and heat another 30 seconds. Add the sausage the sausage to the pan. Cook stirring occasionally and breaking the sausage into small pieces with the back of a wooden spoon, for about 10 minutes or until the sausage is cooked and beginning to brown. Add the onion and salt and cook another 3 minutes until the onion is soft and fragrant. Add the apples and cook an additional 4 minutes to soften the apples slightly. Add the pasta and half of the crumbled gorgonzola along with the pasta water and stir well to coat. Continue to stir and toss together until the cheese forms a light creamy sauce with the pasta water. Add the arugula and toss well until the arugula is just wilted, another minute. Top with the remaining cheese and serve warm.