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Rotini with Bratwurst, Leek and Gorgonzola

  • Baking — 20

  • Preparation — 10

  • Servings — 6


  • 500 g


  • 6

    Bratwurst sausages

  • 2

    shallots, finely chopped

  • 3

    cloves garlic, finely chopped

  • 1

    leek, minced

  • 7 oz

    Gorgonzola cheese

  • ½ cup (125 mL)

    white wine

  • 2 cups (500 mL)

    15% cooking cream

  • 1 tbsp (15 mL)

    olive oil

  • Salt and freshly ground pepper

  • Olive oil

  • Arugula to taste

  • Grana Padano cheese to taste


  1. In a large pot of boiling salted water, cook pasta until al dente. Save ½ cup of cooking water, drain the pasta, then set aside.
  2. In a saucepan over medium heat, cook the sausages in olive oil while crumbling them into pieces. Cook for about five minutes.
  3. Add the garlic, shallots and leek. Sweat for two minutes.
  4. Deglaze with white wine. Scrape the bottom of the pan to loosen the cooking juices and reduce for one minute.
  5. Add the cooking cream and Gorgonzola cheese. Reduce the sauce over low heat for about five minutes or until thickened. Season with salt and pepper.
  6. Add the pasta to the sauce.
  7. Garnish with arugula and grated Grana Padano cheese. Serve immediately.
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