½ pound of pasta (we recommend a curly, sturdy pasta cavatelli or orecchietti)
1/3 cup pine nuts
1 tablespoon extra virgin olive oil
1 cup diced onion
1 tablespoon garlic, minced
1 pound bulk sweet Italian sausage, removed from casing
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 just slightly less than al dente, use a spider or strainer to remove the pasta to the skillet with the sausage-grape mixture. Add 1/2 cup of the pasta water.
Add the gorgonzola and pinenuts. Stir until the cheese has completely melted and coated the pasta.
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