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Quick Gorgonzola Pasta Sauce

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Yields 1-1/4-cups, enough to coat 1 lb. pasta for six servings.

  • To learn more, read:
    Cooking with Blue Cheese
  • by from Fine Cooking
    Issue 49

This rich sauce is a wonderful complement for gnocchi, fettuccine, and other hearty pastas. Try mixing in some steamed broccoli or broccolini when you toss the pasta with the sauce.

  • 2 Tbs. unsalted butter
  • 2 Tbs. finely chopped shallots
  • 1 tsp. ground coriander
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup heavy cream
  • 1/2 lb. Dolce Gorgonzola, trimmed of any rind and cut into small chunks

In a medium saucepan, melt the butter over medium-low heat and add the shallots, coriander, and pepper. Cook until the shallots are transparent but not brown, 2-to 3 min. Add the cream and bring to a boil. Simmer gently until slightly thickened, about 5 min. Remove from the heat and stir in the Gorgonzola. Set back on the heat only long enough to melt the cheese. Toss with hot pasta, or cool and refrigerate for up to four days. Reheat gently before use.

nutrition information (per serving):
Size : per 1/6 recipe; Calories (kcal): 240; Fat (g): fat g 23; Fat Calories (kcal): 210; Saturated Fat (g): sat fat g 14; Protein (g): protein g 8; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 0;

Photo: Scott Phillips

Excellent! I also added asiago,and gruyere.

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