Pizza Today / May / Shot in studio
Pasta with Gorgonzola Cream Sauce
Yield: Serves 4 as a first course
2 tablespoons unsalted butter
1 cup whipping cream
2 ounces (½ cup) Gorgonzola cheese, crumbled
½ cup freshly grated Parmesan cheese
8-12 ounces cooked short pasta (gnocchi, rigatoni, penne)
In a large sauté pan set over medium heat, melt the butter (do not brown). Add the whipping cream and raise the heat to medium-high. Add the Gorgonzola and bring the sauce to a steady simmer to reduce slightly (about 3 minutes) while creaming the small crumbles of Gorgonzola into the sauce with the back of a wooden spoon.
Remove the sauté pan from the heat.
Transfer cooked pasta to the sauté pan and set the pan over medium heat. Toss the pasta to coat with the sauce. Add the Parmesan and toss again. Serve at once.