Farfalle with bratwurst and Gorgonzola

Ingredients for 4 servings:

• 320 g farfalle
• salt water
• 1 small leek
• 4 tbsp extra virgin olive oil, cold squeezed
• 2 pork sausages, coarse (approx. 250 g), preferably Thuringian style
• salt and pepper
• 200 g Gorgonzola (Cremoso)
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Farfalle Salsicia e Gorgonzola.

Cook 320g of farfalle in plenty of salted water until al dente. Finely chop 1 small leek. Heat 4 tablespoons of olive oil in a pan and sauté the leek over low heat until translucent. Skin the pork sausages, add them to the leek, and break them up with a fork. Sauté until lightly browned. Season with salt and pepper. Dice 200g of Gorgonzola. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta, Gorgonzola, and 1 cup of the cooking water to the pan and mix well until the Gorgonzola has melted slightly. Serve with plenty of freshly grated Parmesan cheese.