We’re sharing one of our favorite dishes with you today – Pasta L’uva with Gorgonzola. This dish is a wonderful combination of flavors – and it’s gorgeous to look at as well!
Pasta is tossed with sweet Italian sausage, caramelized onion, creamy gorgonzola cheese, a sprinkle of toasted pine nuts – and the best part of this recipe – sweet, pan-roasted grapes. If you’ve never eaten roasted grapes before, you really must try them! Roasting the grapes brings out the natural sweetness of the fruit as it caramelizes from the heat. The skin of the grape softens and the inside, depending on how long you roast or sauté it, becomes soft and almost jam-like in consistency.
This recipe for pasta l’uva (l’uva means ‘grape’ in Italian) with gorgonzola was inspired by dishes we’ve eaten in the past at two local restaurants in the Cape Cod, Massachusetts area – both of which are sadly, no longer in business. The first restaurant served a dish with pasta, roasted grapes, walnuts, and a melted gorgonzola cream sauce. The gorgonzola and grape combination alone is a winner – the flavors of the tangy cheese and the sweet grapes are perfect complements to each other.
The second restaurant combined pasta with Italian sausage and roasted grapes – another winning combination with the savory spiciness of the sausage nicely balanced by the sweetness of the grapes.
Our dish combines the best of these two dishes into one, and we think you’ll make this delicious recipe again and again.Print
- ½ pound of pasta (we recommend cavatelli or orecchietti)
- 1/3 cup pine nuts
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion (approximately 1 large onion)
- 1 large garlic clove, minced
- 1 pound bulk sweet Italian sausage
- ½ teaspoon dry thyme
- 2 cups red seedless grapes
- 1 cup crumbled gorgonzola cheese
- Cook pasta according to directions.
- While the pasta is cooking, in a small dry sauté pan, over medium heat, toast the pine nuts until very lightly brown. Remove from the heat and let cool.
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for about 2 minutes, stirring constantly.
- Add the sausage to the onion mixture, crumbling the meat into bite-sized pieces. Continue to cook on medium to medium-high heat, stirring frequently and allowing the sausage to completely cook and brown up, and the onions to caramelize.
- Add the thyme and the grapes and sauté for 5-7 minutes until the grapes begin to roast in the pan and soften.
- When the pasta is cooked, drain well and add to the skillet with the sausage-grape mixture.
- Add the gorgonzola and pinenuts. Stir until the cheese has completely melted and coated the pasta.
- Serve immediately.
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