Ingredients:
- Short pasta (such as fusilli) – 350 g
- Fresh sausage – 500 g
- Sweet gorgonzola – 200 g
- Grated Parmesan – 80 g
- Onion – 1
- White wine – 60 ml
- Extra virgin olive oil – q.b.
- Scotch Bonnet number 6 (half a teaspoon) – q.b.
- Salt – q.b.
- Pepper – q.b.
Instructions:
In a large skillet, heat a drizzle of extra virgin olive oil and add the chopped onion. Let it soften gently over low heat, releasing its aroma.
Once the onion is soft and translucent, it’s time to add the fresh sausage. Make sure to remove the casing from the sausage and crumble it with your hands or a fork. Brown the sausage over high heat until it becomes golden and crispy. Once well-cooked, deglaze the skillet with white wine and let the alcohol evaporate completely.
Meanwhile, cook the short pasta, such as fusilli, in plenty of salted boiling water until al dente. Drain it, but remember to keep a little of the cooking water.
Transfer the pasta directly into the skillet with the sausage and mix well, adding a few tablespoons of the cooking water if needed to combine the ingredients. Remove the skillet from the heat and add the cubed gorgonzola, stirring until the cheese melts and creates a creamy sauce.
Incorporate the grated Parmesan and a pinch of Scotch Bonnet, the spicy chili that will add a touch of character to the dish. Stir for a few more seconds to ensure all the flavors are well combined.
Serve the pasta hot, garnished with a sprinkle of fresh ground pepper for a finishing touch. And there you have a rich and flavorful dish, perfect for a special evening!
