1. In a large sauce pan melt butter over medium heat. 2. Add minced garlic to sauce pan cook for a few minutes but do not brown. 3. Whisk in the flour to make reux- cook for 3 to 5 minutes whisking constantly- do not let it brown. 4. Whisk in milk and heat until boiling- whisk often, add some fresh ground pepper. 5. Once sauce is thickened remove from heat and set aside (well get back to the this later). 6. In a large frying pan over medium-high heat add 3 Tbs olive oil add onions and slice the remaining garlic into pan sautee for 3 minutes until onion starts to soften. 7. Add peppers, Italian seasoning cook for 5 minutes until Peppers begin to soften. 8. Add cooked Sausage and warm through. 9. Just before vegetable and meat mixture is finished- heat White sauce and stir in the cream, bring up to almost a boil and stir in parmesean and gorgonzola. 10. Stir sauce until most of the gorgonzola is incorportated (lumps of cheese left in the sauce is a good thing!). 11. Check cream sauce for salt add if necessary. 12. In pasta bowls place Penne followed by Pepper onion meat mixture, then spoon on the Gorgonzola sauce, arrange mushrooms and asparagas on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
