Ingredients for 4 people
- 100 g (3 1/2 oz) of mild Gorgonzola
- 400 g (14 1/9 oz) of paccheri
- 200 g (7 oz) of fresh sausage
- 200 g (7 oz) of mushrooms
- 1 clove of garlic
- 50 g (1 3/4 oz) of butter
- pepper as required
Clean the mushrooms and cut them into thin slices.
Peel the garlic, fi nely mince it and sauté it over a low heat with half butter. Add the peeled and crumbled sausage and let it season for a while. Add the mushrooms and season to taste and cook for other 10-15 minutes. Cook the paccheri “al dente” (slightly underdone) in a pan with boiling salted water, drain them and place them into a baking dish spread with a part of the remaining butter.
Spread onto the top the pieces of Gorgonzola and the remaining butter fl akes, add pepper and bake them in a preheated oven (grill function) at 180 °C (356 °F) for 5-10 minutes.
TIME OF PREPARATION: 50 minutes
COOKING TIME: 10 minutes
PAIRED WINE: Erbaluce of Caluso