Pasta al Sugo di Rape Rosse, Salsiccia e Gorgonzola - Pasta with Beets, Sausage, and Gorgonzola Sauce

Pasta al Sugo di Rape Rosse, Salsiccia e Gorgonzola - Pasta with Beets, Sausage, and Gorgonzola Sauce
2 tablespoons olive oil
1 pound Italian-style sausages, casings removed
1/4 cup chopped onion
6 large garlic cloves, thickly sliced
1 tablespoon chopped fresh sage (optional)
1/2 cup white wine
1 can (14 ounces) diced beets, drained
1 cup heavy cream
1 cup beef stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese
1 pound dry pasta (butterfly, orecchiette, penne or tortiglioni)
1/2 cup chopped toasted walnuts
2 tablespoons chopped fresh Italian parsley
Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet or saucepan over medium-high heat. Brown the sausage in the oil until it is cooked through, 5 to 6 minutes, breaking the meat up with a wooden spoon as it cooks. Remove from the pan and set aside.
If the sausages are not lean, pour out the excess fat from the pan so only 2 to 3 tablespoons remain. In the same pan you cooked the meat, saute the garlic and onions until tender, 4 to 5 minutes.
Return the sausage to the pan with the chopped sage and stir well. Deglaze the pan with the wine, stirring to dislodge any browned bits from the bottom of the pan and continue cooking to reduce the liquid by half, 1 to 2 minutes. Add the beets, cream, stock, salt and pepper. Bring the sauce to a boil, then reduce the heat and simmer 10 to 12 minutes, until the mixture thickens to a sauce consistency.
Meanwhile, cook the pasta in the boiling water according to the package directions. Drain well, and return to the empty pot.
Add the sauce and Gorgonzola and cook over low heat, stirring gently until the cheese is melted and the sauce and pasta are thoroughly combined, 1 to 2 minutes. Serve the pasta on a warm platter, sprinkled with the walnuts and parsley.
Cook's notes: If you don't mind handling fresh beets, roast or boil 1 pound of them, skin and dice, and substitute for the canned. To toast walnuts, toss in a little olive oil and bake on a nonstick baking sheet in a preheated 325 degree oven for 5 to 6 minutes.
Serves four to six.
Nutrition values per serving: 668 calories, 48 g fat, 31 g carbohydrates, 3 g fiber, 25 g protein, 122 mg cholesterol, 1,339 mg sodium.
"Nick Stellino's Passione: Pasta, Pizza and Panini" by Nick Stellino (Putnam $20.95)

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