This pasta toss from Giada De Laurentiis is a hearty supper to warm up the chilliest night. “The beauty of it is how quickly it comes together,” says De Laurentiis. “I love the way the Gorgonzola melts to create a creamy, flavorful sauce that coats the pasta.” Gorgonzola piccante is an Italian blue cheese with a delightfully assertive aroma and flavor. Bring a large pot of water to a boil over high. Season generously with kosher salt. Add 1 lb dry short pasta (such as Setaro rigatoni, available on giadzy.com, or penne or cavatelli); cook 2 minutes less than package directions. Reserve 1 cup pasta water. Drain pasta well. Meanwhile, heat a large skillet over mediumhigh. Add 2 Tbsp olive oil; heat 30 seconds. Add 1 lb sweet or hot Italian sausage, casing removed. Cook, stirring occasionally and breaking sausage into small pieces with back of a spoon, 6–8 minutes or until cooked and starting to brown. Add 1 small red onion, halved and sliced, and 1 tsp kosher salt; cook 3 minutes or until onion is soft and fragrant. Add 2 apples (such as Golden Delicious or Honeycrisp), cored and thinly sliced; cook 3–4 minutes or until softened slightly. Add pasta, 3 oz Gorgonzola piccante, crumbled, and reserved pasta water; stir well to coat. Continue to stir and toss until cheese forms a light, creamy sauce. Add 2 heaping cups baby arugula; toss well until just wilted, about 1 minute. Top with 3 oz Gorgonzola piccante, crumbled. Serves 8.