The Sausage Cream Sauce Pasta

Today we're making a super flavorful sausage cream sauce pasta with gorgonzola cheese and peas. I recommend upping the amount of gorgonzola to at least 6 ounces instead of the 4 that I used in this video. The print recipe below reflects the increased amount. I hope you enjoy this gorgonzola cream sauce pasta recipe!

INGREDIENTS WITH GRAM AMOUNTS

• 1 pound (454 grams) rigatoni or penne, ziti, paccheri
• 4 tablespoons (57 grams) olive oil divided
• 3 medium shallots chopped
• 8 ounces (226 grams) frozen peas
• 1 pound (454 grams) bulk Italian sausage
• 6 ounces (170 grams) gorgonzola dolce
• 1 (240 grams) cup heavy cream
• 3 tablespoons flat leaf parsley minced
• salt and pepper to taste
• 2 cups (470 grams) of reserved pasta water **will not need it all, but always good to save.**