Cheddar Gruyere and Sausage Pasta Toss
Prep Time
20 minutes
Cook Time
35 minutes
Difficulty
Moderate
Servings
6
Cuisine Type
Cheese Types
Recipe Description
This Cheddar Gruyere and Sausage Pasta Toss brings together the earthy sweetness of roasted root vegetables, the smoky depth of Applewood Smoked Sea Salt Cheddar Gruyere, and the vibrant flavors of fresh herbs. Paired with tender orecchiette pasta and juicy chicken sausage, each bite is a comforting symphony of flavor and texture.
Ingredients
3 cups cubed root vegetables (carrots, parsnips, beets), cut into 1/2-inch pieces
1 tablespoon olive oil
Salt and pepper
1 package (16 ounces) uncooked orecchiette pasta
3 tablespoons of butter, cubed and divided
1 pound fully cooked chicken sausage links, halved and cut into 1/2-inch slices
1/2 cup chopped onion
3 garlic cloves, minced
1/2 cup chicken stock
2 cups fresh baby spinach, coarsely chopped
1 tablespoon minced fresh sage
1 teaspoon minced fresh thyme
6 ounces Wood River Creamery® Applewood Smoked Sea Salt Cheddar Gruyere cheese, finely shredded (about 1 1/2 cups)
Additional Wood River Creamery® Applewood Smoked Sea Salt Cheddar Gruyere, shredded
Preparation
Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil. Grease foil.
Drizzle vegetables with olive oil on prepared pan; toss to coat. Arrange vegetables in a single layer. Lightly season with salt and pepper.
Bake for 30-35 minutes or until vegetables are tender, turning once. Transfer vegetables to a bowl. Keep warm.
Meanwhile, cook pasta according to package directions until al dente. Drain, reserving 1 cup hot pasta water.
Melt 1 tablespoon butter in a Dutch oven over medium heat. Add sausage; cook and stir for 3-4 minutes or until heated through. Transfer sausage to a bowl. Add onion; cook and stir for 4-6 minutes or until crisp-tender. Add garlic; cook and stir for 1 minute. Stir in chicken stock. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir until stock is reduced to about 1/4 cup.
Reduce heat to low. Add the spinach, vegetables and sausage; cook and stir until spinach is wilted. Add pasta and 1/2 cup reserved pasta water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the sage, thyme and remaining butter.
Remove from the heat. Gradually add cheddar gruyere, tossing well after each addition. Add remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt and pepper. Garnish with additional cheddar gruyere.
Recipe and Photo Courtesy of Dairy Farmers of Wisconsin
