Spaghetti Gorgonzola and Sausage

Method

1. Finely chop the onion and the garlic clove.
2. Remove the sausage casing and crumble the meat.
3. Place a pan on the heat, add a drizzle of olive oil and a grating of nutmeg.
4. Sauté the onion and garlic until the onion becomes translucent.
5. Add the crumbled sausage to the pan and cook, breaking it up with a wooden spoon, for about 7-8 minutes.
6. Season with pepper if desired; do not add salt as the sausage is already salty.
7. Bring a pot of salted water to a boil and cook the pasta.
8. In a small saucepan, combine the gorgonzola with a ladle of pasta cooking water (or milk for a milder taste) and a pinch of paprika. Melt gently.
9. Remove the garlic clove from the sausage pan.
10. Drain the pasta al dente, about 2 minutes earlier than the package time, and transfer it to the pan with the sausage.
11. Pour the melted gorgonzola cream over the pasta and stir well.
12. Cover and finish cooking over low heat until the sauce thickens and coats the pasta.
13. If the pasta is still undercooked and the sauce too thick, add a little more pasta water and continue cooking. Serve immediately.