Monday, August 10, 2009

Pasta with Gorgonzola-Parmesan Sauce

Rich and decadent, this recipe pairs two of my favorite cheeses…the veiny blue Gorgonzola and the salty freshly grated Parmigiano-Reggiano.

The sauce cooks in less time than it takes for you to cook the pasta, even if it is fresh pasta, making it perfect for busy nights.

This sauce is great with farfalle, fusilli, gnocci, shells, or elbow shaped pastas


1/2 pound pasta

2 tablespoons butter

2 tablespoons olive oil

2 minced garlic cloves

6 ounces Gorgonzola cheese

1/3 cup freshly grated Parmigiano-Reggiano cheese

1/3 cup chicken, beef, or vegetable stock

2 tablespoons chopped fresh Italian flat leaf parsley

Freshly ground black pepper.

1/2 cup chopped walnuts

Cook the pasta according to the package directions

While the pasta is cooking, melt the butter and olive in a medium heavy saucepan over medium heat.
Add the garlic and sauté for three minutes.
Reduce the heat to medium low and add the cheeses and stock.
Stir until the cheeses melt and the sauce is smooth.
Drain the cooked pasta well and toss it with the hot sauce and parsley.
Season to taste with the pepper.

Serve hot with additional Parmigiano-Reggiano if desired.

Toss with chopped walnuts.

Makes 4 servings.

No comments:

Post a Comment