Penne Pasta with Gorgonzola
Penne
with Gorgonzola Sauce
Ingredients
| 1/4 pound Gorgonzola, at room temperature |
1/3 cup grated Parmesan |
| 1/3 cup milk |
Salt and pepper |
| 3 tablespoons unsalted butter |
|
| 1/2 cup cream |
1 pound penne pasta |
1. Put the Gorgonzola, milk, butter, and 1/4 teaspoon salt
into a medium size sauce pan. Over low heat, stir the mixture with a wooden
spoon, mashing the Gorgonzola against the sides of the pan to mix. Cook for a
minute or two until the sauce is dense and creamy. Remove the sauce from the
heat until you're ready to drain the penne.
2. Toss the uncooked penne into a pot of boiling salted
water and cook according to the package directions.
3. Add the cream to the Gorgonzola sauce in the pan, and
cook over medium heat for a few minutes, stirring, until partially reduced and
thickened. Pour over the hot drained penne and toss. Add the 1/3 cup grated
Parmesan, and toss again. Season with salt and freshly grated black pepper, to
taste. Serve the Penne Gorgonzola with additional grated Parmesan, a crisp green
salad, and chilled Mosby Pinot Grigio.
Salut!
Serves 4 as a main course, or 8 as first
course.
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