Italian Sausage and Vegetables with Gorgonzola Cream Sauce
Indulge in the rich, comforting flavors of this Italian Sausage and Vegetables with Gorgonzola Cream Sauce recipe—a perfect balance of hearty and creamy. This dish features juicy crumbles of Italian sausage paired with vibrant sautéed vegetables like bell peppers, zucchini, and mushrooms, all brought together with fresh spinach. The real star is the luxuriously smooth Gorgonzola cream sauce, enriched with Parmesan cheese for an irresistible cheesy finish. Ready in just 40 minutes, this one-pan wonder is both quick and satisfying, making it a great option for weeknight dinners or special occasions. Ideal for serving with crusty bread or a side of pasta, this flavorful meal is as versatile as it is delicious. Optimize your dinner table with this savory combination of Italian favorites!
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Recipe Information
Ingredients
- 4 links Italian sausage (mild or spicy)
- 2 tablespoons Olive oil
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 Zucchini, diced
- 1 cup Crimini mushrooms, sliced
- 2 cups Spinach, fresh
- 2 Garlic cloves, minced
- 1 cup Heavy cream
- 0.5 cup Gorgonzola cheese, crumbled
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Remove the casings from the Italian sausage, if necessary, and crumble the sausage into bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook until browned and cooked through, about 6-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red and yellow bell peppers, zucchini, and mushrooms. Sauté for 5-7 minutes, or until the vegetables are tender and slightly caramelized.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Reduce the heat to low and return the cooked sausage to the skillet. Stir in the fresh spinach and cook until wilted, about 2 minutes.
In a small saucepan over medium heat, combine the heavy cream and Gorgonzola cheese. Cook, stirring occasionally, until the cheese is melted and the sauce is smooth, about 4-5 minutes.
Stir the grated Parmesan cheese into the sauce, and season with salt and black pepper to taste. Remove from heat.
Pour the Gorgonzola cream sauce over the sausage and vegetables in the skillet. Toss gently to combine and ensure everything is well-coated in the sauce.
Serve hot, garnished with fresh parsley. Pair with crusty bread or a side of pasta for a complete meal.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.0 g | ||
| Protein | 100.1 g | 200% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1281 mg | 99% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
