[Guest post by Chris] Gorgonzola, a creamy Italian blue cheese, is one of my favorite flavors. This creamy sauce goes especially well on rigatoni or other ridged or spiral pastas that can catch a lot of it. For a sauce this complex in flavor, the recipe is quite simple.
|Gorgonzola sauce for pasta||
- ¼ pound Italian gorgonzola, room temperature
- ⅓ cup milk
- 3 tablespoons butter
- ½ cup heavy whipping cream
- ½ pound rigatoni or other pasta, cooked and drained
- ⅓ cup parmesan cheese, freshly grated, plus more for the table
- black pepper, freshly ground
- Italian (flat-leaf) parsley, chopped, for garnish (optional)
- Put the gorgonzola, milk, butter, and 1 or 2 pinches of salt in a large skillet over low heat.
- Stir with a wooden spoon, mashing the gorgonzola and incorporating it into the milk and butter. Cook for a minute or two until dense and creamy. Remove from heat.
- About 3 minutes before pasta is ready, start to reheat the sauce over medium-low heat. After 1 minute or so, add the cream and cook until partly reduced, about 2 minutes.
- Add drained pasta and toss.
- Add parmesan and several grindings of black pepper and toss well.
- Serve immediately with additional parmesan on the side.