John Myers
Tortiglioni (short Pasta) with Brussels Sprouts in Gorgonzola Sauce
The perfect tortiglioni (short pasta) with brussels sprouts in gorgonzola sauce recipe with a picture and simple step-by-step instructions.
- 600 g Brussels sprouts cleaned
- Salt
- 1 small Onion
- 300 g Pasta
- 2 tablespoon Oil
- 25 g Butter
- 29 g Flour
- 400 ml Vegetable broth
- 100 g Cream
- 150 g Gorgonzola
- Pepper
- Walnut kernels
- Clean and halve the Brussels sprouts and cook in salted boiling water for 12 minutes, drain and drain.
- Prepare the pasta according to the instructions on the package, drain and drain well.
- Heat the oil and butter in a pan and briefly fry the Brussels sprouts, peel and dice the onions and fry them with them.
- Now dust with flour, deglaze with stock and cream and bring to the boil.
- Crumble the gorgonzola and stir in, bring to the boil with salt and pepper and simmer for about 2 minutes. Roughly chop the nuts.
- Stir the pasta into the sauce, briefly heat it, arrange on a plate, sprinkle with the nuts and serve
- 7th man wanted some sausage cut into it.
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