Baked paccheri with Gorgonzola


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
  • salt
  • 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.

COOKING TIME: 10 minutes
PAIRED WINE: Erbaluce of Caluso

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