Spicy Italian Sausage Pasta

ANGELO’S Deli in Central Walk has some exotic delicacies including spiced Italian sausages. Angelo recommended that I cook them with pasta and Gorgonzala cheese. The following recipe was my interpretation and the result was four empty plates in our house.

Thanks Angelo!

Ingredients

Serves 4

500g Spicy Sausage

2 Banana Shallots Finely Chopped. Onions can be substituted.

3 Cloves Garlic finely minced or grated

1 tsp Sweet Smoked Paprika 1 tsp Sugar

6 tbsp Double Cream

150g Gorganzola Cheese Piccante

200ml of Hot Chicken Stock or Water

30g Unsalted Butter

3 tbsp Olive Oil

Fresh Basil Leaves

Parmesan Cheese

Cracked Black Pepper

SQUEEZE the sausage meat from the skins and reserve.

Fry the shallots and garlic in the oil until just softened then add the sausage meat and fry on a medium heat until lightly browned.

Stir in the paprika until well mixed then add the stock or water, Gorgonzola, cream, and sugar. Stir in well breaking up the cheese and sausage meat.

Simmer until the sauce has reduced to a thick coating.

Taste a little and season with black pepper and finely grated parmesan to your taste if needed.

Finally add the butter and stir in until melted. Serve piled over hot pasta and garnished with roughly torn basil leaves.

Spaghetti works well here and this would make a great filling for a lasagne.

As an alternative you could cook the sausages and add them thinly sliced to the sauce for a similar taste but different texture.

Either way a bottle of Chianti Classico would pair nicely with this dish.