Penne with Gorgonzola and Walnuts Recipe

Update Servings
  • 1 pound whole wheat penne
  • 1 pound Premio Hot Italian Sausage Meat
  • 1 tablespoon sweet butter
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2/3 cup walnuts - chopped
  • 1 cup French-cut green beans
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup crumbled Gorgonzola
  • 1 cup freshly grated Parmigiano
  • Bring 8 quarts salted water to a boil in a stockpot; add penne and cook for 8 minutes.
  • Meanwhile, brown sausage in a 12 inch skillet over medium heat; drain.
  • Add butter, red pepper flakes, garlic and walnuts to the skillet; cook, stirring occasionally, for 5 minutes over medium heat.
  • Add green beans to pasta for the last minute of cooking; drain and return pasta to stockpot.
  • Pour sausage mixture over pasta and stir in salt, pepper, and Gorgonzola.
  • Place pasta into a large serving bowl and sprinkle Parmigiano over the top.
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