Linguine with Gorgonzola Cream Sauce

I can't believe it. This can't be right.

I've gone all this time without sharing Uncle H. and Auntie R.'s recipe for linguine with gorgonzola cream sauce?

I must have lost my mind.

Ever since they made it for us at the lake a few years ago (and generously shared the recipe with me), it has become a go-to dish.


Because it's incredibly easy. Exceptionally flavorful. And, as I may have mentioned, easy.

There are two versions to the pasta—with meat and without meat. I'm going to show you the meaty version, as that's what I make for Conservative Boy.

If that doesn't interest you, however, just ignore the first part of this post. And later, when you serve your pasta, top it with 1/2 cup coarsely chopped toasted walnuts. You won't be disappointed.

So anyhow. If you opt for the meaty version, begin by browning a pound of spicy sausage. We're talking hot. Really, that spice is necessary.

While the sausage is browning, boil a pot of water and add 3/4 pound of dried linguine. (This also is delish with the fresh stuff, if you feel like splurging.)

After the sausage is browned, drain it and set it aside. Then place 6 ounces of gorgonzola cheese (cut into pieces) in a large skillet.

Add 1 cup of cream or half-and-half and cook, stirring frequently, until the cheese melts and the sauce thickens.

Don't forget about that linguine, now. It should be almost done.

Stir that spicy sausage into the sauce.

Then, once you drain the pasta, mix it all together and serve it with 1/4 cup grated Parmesan cheese.


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