Name: Barbabietola, Gorgonzola and Sausage Cavatelli
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 2 medium red beets; 2 Italian sausages; Olive oil, for cooking; 1 pound cavatelli or any short pasta (penne, paccheri, ziti…); Salt and freshly ground black pepper; 2 cups heavy cream; 4 ounces Gorgonzola, cut up into small pieces; Freshly grated Parmesan, for serving

Level: Easy

Total: 1 hr 45 min (includes cooling time)
Active: 30 min

Yield: 4 servings

Ingredients

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2 medium red beets

2 Italian sausages

Olive oil, for cooking

1 pound cavatelli or any short pasta (penne, paccheri, ziti…)

Salt and freshly ground black pepper

2 cups heavy cream

4 ounces Gorgonzola, cut up into small pieces

Freshly grated Parmesan, for serving

Directions

Preheat the oven to 350 degrees F.
Wash the beets, then wrap them in foil and roast for 1 hour. Let cool until you can handle them, then peel and cut them into 1/2-inch cubes. Set aside.
Blister the sausages in a pan with a bit of olive oil. Let them cool, and then slice thinly.
Drop the pasta in salted boiling water. (You’ve got 8 to 10 minutes until the pasta is al dente.)
Get a sauté pan large enough for all the pasta and add the cream and sausage, half the beets and the oil and scrapings from the sausage. Bring to a simmer, then add the Gorgonzola and a handful of grated Parm. Cook until thickened, about 30 seconds, then add the rest of the beets and the pasta and give it a good toss. If it’s too thick, give it a splash of pasta water to loosen it up. I love freshly cracked pepper over the top: you’re now in cheesy Gorgonzola heaven. Plate and devour.