Best Fusilli With Creamy Gorgonzola Sauce Recipes

BAKED SHORT FUSILLI BUCATI WITH GORGONZOLA, PANCETTA & MUSHROOMS

Steps:

• Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil.
• Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven.
• Drain the pasta, reserving about 1 cup water.
• While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet Add the onion and cook until it begins to soften.
• Add the pancetta and continue cooking until it starts to brown.
• Add all the mushrooms and continue cooking them until they brown slightly.
• Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
• Now add the gorgonzola whilst stirring continuously until it melts.
• You can use the milk or water from the pasta to make the sauce more liquid
• Add half the grated parmesan and continue to stir adding milk or water as required. Don't let the sauce get too thick or dry.
• Add salt and pepper to taste.
• Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
• Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
• Remove from the oven and let the dish stand for a couple of minutes.
• Serve with extra grated parmigiano as required.

PASTA IN A CREAMY GORGONZOLA SAUCE

Steps:

• Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
• Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
• Meanwhile, cook pasta according package directions.
• Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.

PASTA WITH PANCETTA AND GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
• Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
• Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
• Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Steps:

• In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
• Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
• Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.