GORGONZOLA SAUCE
Serve over fresh or dried fettuccine, rigatoni or penne. For 20 ounces of pasta. Can also be used as a dipping sauce with crudités, if kept over a warm flame. Have the cheese, and other ingredients at room temperature 2 hours before cooking.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 10m
Yield 6-10 serving(s)
Number Of Ingredients 9
Steps:
- Trim any rind from the cheese. Put into a 4 - 6 cup saucepan with the milk and the butter. Warm gently.
- Break up any bits of Gorgonzola until it has dissolved. Simmer for just a moment. Remove from heat.
- Cook pasta. Drain.
- When pasta is nearly done, return sauce to stove. Add cream, and a little salt and pepper. Turn the heat to medium high, and stirring all the while, reduce a little, like for Alfredo sauce. Stir in the Parmesan cheese. Toss with pasta in a heated dish, or in pasta pan, and serve in warm bowls with more grated cheese along side and a pepper mill.
Nutrition Facts : Calories 583.2, Fat 22.9, SaturatedFat 13.8, Cholesterol 65.9, Sodium 462.1, Carbohydrate 72.9, Fiber 3, Sugar 2.7, Protein 20.6
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