Yield: Yields 1-1/4-cups, enough to coat 1 lb. pasta for six servings.
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.
Ingredients
- 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
Nutritional Information
- Nutritional Sample Size per 1/6 recipe
- Calories (kcal) : 240
- Fat Calories (kcal): 210
- Fat (g): 23
- Saturated Fat (g): 14
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 7
- Cholesterol (mg): 70
- Sodium (mg): 430
- Carbohydrates (g): 2
- Fiber (g): 0
- Protein (g): 8
Preparation
- 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.
Related
Reviews
Rate or Review
Reviews (1 review)
-
Annevdw54 | 08/02/2012Excellent! I also added asiago,and gruyere.
What We're Cooking Now
-
-
-
Collection
Simple Small Plates to Build a Summer Menu
Double Check
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Write a Review