Baked paccheri with Gorgonzola

First Course


Baked paccheri with Gorgonzola


  • 100 g Sweet Gorgonzola PDO
  • 400 g Paccheri
  • 200 g Sausage ((fresh))
  • 200 g Mushrooms
  • 1 clove Garlic
  • 50 g Butter
  • Salt
  • Pepper


  1. Clean the mushrooms and cut them into thin slices.
  2. 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.
  3. Add the mushrooms and season to taste and cook for other 10-15 minutes.
  4. 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.
  5. 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.

Suggested wine

Erbaluce of Caluso