Garganelli pasta with sausage and blue cheese

 Ristorante Miola

 

 

Ingredients for 4 people
300g of garganelli shaped pasta
100g of sausage meat (luganega)
100g dolceverde (a local blue cheese, similar to gorgonzola)

Method
While the pasta is cooking, crumble the sausage meat with a fork in a pan and cook until brown, add the cheese and let it melt slowly. If you like it extra rich, add some cream. Drain the pasta, toss it into the pan and mix with the prepared sauce with a pinch of ground pepper and a sprinkle of chopped parsley.

Best with
TRENTODOC Abate Nero Brut

100% Chardonnay which spends 15 months in contact with the lees. A historic label that is produced by the Abate Nero winery, it's a Trentodoc spumante of high caliber, renowned for its fine aroma. Its defined and unmistakable style along with its subtle fragrance and harmonious balance between acidity and sweetness makes it an ideal accompaniment to the entire meal.

 



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