Together Cooking

Gorgonzola Alfredo w/ Vidalia Onion & Italian Sausage

My husband and I recently stayed in Cincinnati, Ohio for his sister's wedding. We visited the Findlay Public Market downtown where on occasion I had the good fortune to accompany my Italian grandfather while he shopped for the best ingredients for Gram to prepare her signature meals.  I remember how each merchant greeted him. He was a regular! So we gathered sausages from Kroeger & Sons Meats, fresh pasta, bread, cheese, & produce! Then Sunday evening we settled into our VRBO, listened to Thelonious Monk, sipped our Cabernet Sauvignon and cooked! My husband said, Gram would be proud!

We hope you too will enjoy this twist on Fettuccini Alfredo.

Ingredients

Hot Italian Sausage

Vidalia Onion Sausage

Pesto Butter

Half 'n Half/Light Cream

Gorgonzola Cheese

Black Pepper Fettuccini , fresh pasta

Fresh Mushrooms

Fresh Asparagus/Greens of choice

Fresh Basil

Fresh Cracked Black Pepper & Himalayan Sea Salt

Boil water for pasta, cover & simmer. After the sauce and sides are cooked, return the water to a low boil & cook fresh pasta till al dente. Gram never put the pasta in the pot till everyone was seated at the table;-)

The asparagus can be par boiled in the waiting pasta water, in a smaller pot of its own, or microwave. Toss with melted pesto butter, salt & pepper. OR toss with olive oil, salt & pepper and roast under a broiler for 5 minutes. 

Remove skins from sausages and discard. Break meat into skillet with melted pesto butter. Cook med-high tossing frequently till done.

Saute mushrooms in pesto butter, salt & pepper.

Melt 4 Tablespoons butter (low). On med-low heat add gorgonzola cheese stirring occasionally to begin to soften, then add half 'n half/cream. Continue to stir until sauce is smooth. Salt to taste.

Once pasta is cooked toss with sauce and bring all your ingredients together as desired!

VOILA!