Gorgonzola sauce for pasta! My new favorite pasta sauce (served with a bold red!). My sister made this for my mom's birthday dinner last week. It's absolutely delicious. She got the recipe from The Pasta Company cookbook. When I make this next, I plan to chill it & serve it as a cold pasta salad.
Gorgonzola Sauce (Make ahead or just before serving)
3/4 cup + 2 Tbs. dry white wine (such as Pinot Grigio)
1 1/3 cups heavy whipping cream
1/4 lb. gorgonzola - crumbled
1 Tbs. freshly grated parmesan cheese
1/8 tsp nutmeg
*black pepper to taste
*additional parmesan cheese to sprinkle on top
In a large saute pan, heat wine to boiling and reduce by 1/2. Watch it carefully, it will reduce fast. Lower the heat and add cream. Simmer ten minutes or until reduced by 1/3. Add gorgonzola, nutmeg, parmesan and pepper. Continue to simmer until gorgonzola cheese is melted and the sauce is smooth. Taste for seasoning. Toss with pasta.
*Use one pound of fresh pasta or 2 pounds of fresh tortollini.
1 comment:
I'll try it next week!
Post a Comment