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Pasta L'uva with Gorgonzola

Pasta L’uva with Gorgonzola

Yield: 4-6 servings 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes


1/2 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

1/2 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.

Serve immediately.

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© Author: A Family Feast
Cuisine: Italian Method: stovetop