Best Gorgonzola Cream Sauce With Sun Dried Tomatoes Recipes

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PASTA WITH SUN-DRIED TOMATO CREAM SAUCE



Pasta with Sun-Dried Tomato Cream Sauce image

A super easy pasta dish with the most amazing, creamiest sun-dried tomato sauce ever, made in less than 30 min!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 15

8 ounces penne
1 tablespoon olive oil
2 smoked andouille sausage links, thinly sliced
2 tablespoons chopped fresh parsley leaves
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. To make the cream sauce, melt butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, sun dried tomatoes, Parmesan, oregano, basil and red pepper flakes until slightly thickened, about 1 minute. Season with salt and pepper, to taste. Stir in pasta and sausage until well combined, about 1-2 minutes. Serve immediately, garnished with parsley, if desired.

GORGONZOLA CREAM SAUCE



Gorgonzola Cream Sauce image

Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

Steps:

  • Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
  • Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
  • Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
  • Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE



Pasta with Spicy Sun-Dried-Tomato Cream Sauce image

An easy Pasta with Spicy Sun-Dried-Tomato Cream Sauce recipe

Provided by Hollander Finegold

Categories     Milk/Cream     Dairy     Pasta     Pepper     Tomato     Kid-Friendly     Dinner     Party     Noodle     Bon Appétit     Oregon     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes (4 main-course) servings

Number Of Ingredients 9

1 tablespoon olive oil
4 large garlic cloves, finely chopped
1 cup chopped drained oil-packed sun-dried tomatoes
1 cup whipping cream
1 7.25-ounce jar roasted red peppers, drained, chopped
1/2 teaspoon dried crushed red pepper
1 cup chopped fresh basil leaves
1 pound penne pasta
1 cup freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  • Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  • Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

GORGONZOLA SAUCE



Gorgonzola Sauce image

Provided by Ina Garten

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 6

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Steps:

  • Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
  • Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS



Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts image

Categories     Cheese     Chicken     Nut     Pasta     Poultry     Tomato     Sauté     Dinner     Blue Cheese     Ham     Pine Nut     Prosciutto     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/ 2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 skinless boneless chicken breast halves (about 9 ounces total)
1 pound gnocchi pasta or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup canned low-salt chicken broth
1/2 cup crumbled Gorgonzola cheese (about 2 ounces)
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted

Steps:

  • Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
  • Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
  • Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PENNE WITH GORGONZOLA AND TOMATOES



Penne with Gorgonzola and Tomatoes image

Provided by Shelley Berger

Categories     Pasta     Tomato     Kid-Friendly     Blue Cheese     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, chopped
1 14 1/2-ounce can Italian plum tomatoes, drained, chopped
1/2 cup chopped fresh basil or 1 tablespoon dried, crumbled
1/2 cup (1 stick) butter, room temperature
6 ounce Gorgonzola cheese
1 pound penne pasta
1 cup freshly grated Romano or Parmesan cheese

Steps:

  • Heat oil in heavy large skillet over medium heat. Add chopped onion and garlic and sauté until translucent, about 8 minutes. Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
  • Meanwhile, using spoon, beat butter with Gorgonzola until blended.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
  • Whisk Gorgonzola mixture into tomato sauce. Add sauce to pasta and stir to coat. Season with salt and pepper. Sprinkle with Romano and serve.

FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES



Fettuccine Gorgonzola With Sun-Dried Tomatoes image

This for people who are confirmed lovers of gorgonzola/bleu cheese. If that's you, this should get you excited! It's quick and easy to make and very creamy and rich but the nonfat ingredients let you enjoy it without guilt.

Provided by little_wing

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

8 ounces spinach fettuccine or 8 ounces tri color fettuccine
1 cup fat-free cottage cheese
1/2 cup plain nonfat yogurt
1/2 cup crumbled gorgonzola
1/8 teaspoon white pepper
4 ounces sun-dried tomatoes (not packed in oil)

Steps:

  • Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
  • Cook pasta according to directions, drain well and keep warm.
  • While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
  • Heat cottage cheese mixture over low heat.
  • Add gorgonzola and white pepper, stirring until cheese is melted.
  • Return pasta to saucepan.
  • Add tomatoes.
  • Pour cheese mixture over pasta and tomatoes and combine well.
  • Serve immediately.

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