Published by
Dalisa
Rotini with Bratwurst, Leek and Gorgonzola
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Baking — 20
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Preparation — 10
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Servings — 6
Ingredients
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500 g
rotini
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6
Bratwurst sausages
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2
shallots, finely chopped
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3
cloves garlic, finely chopped
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1
leek, minced
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7 oz
Gorgonzola cheese
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½ cup (125 mL)
white wine
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2 cups (500 mL)
15% cooking cream
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1 tbsp (15 mL)
olive oil
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Salt and freshly ground pepper
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Olive oil
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Arugula to taste
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Grana Padano cheese to taste
Preparation
- 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.
- In a saucepan over medium heat, cook the sausages in olive oil while crumbling them into pieces. Cook for about five minutes.
- Add the garlic, shallots and leek. Sweat for two minutes.
- Deglaze with white wine. Scrape the bottom of the pan to loosen the cooking juices and reduce for one minute.
- 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.
- Add the pasta to the sauce.
- Garnish with arugula and grated Grana Padano cheese. Serve immediately.
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