Pasta In A Creamy Gorgonzola Sauce Recipes

GORGONZOLA SAUCE

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.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

PASTA WITH CREAMY GORGONZOLA SAUCE

Steps:

• 1. Cook the pasta in boiling salted water until al dente. Drain and set aside reserve 1/4 cup pasta water
• 2. Add the butter to a large pot big enough to accommodate the pasta. Let the pasta melt and whisk in the flour. Cook a minute. Add the wine and let reduce a bit about 2 minutes. Add the heavy cream, and vegetable stock. Bring to a boil. Reduce heat to a simmer. Add the cheese and simmer stirring frequently for 10 minutes. Until reduced and thickened. Add in the reserved pasta water and the pasta. Let cook 2 minutes.
• 3. Stir in the parsley, nutmeg, and black pepper. Serve

GORGONZOLA CREAM SAUCE FOR PASTA

Steps:

• Bring 3 quarts of water to boil in covered pot for pasta.
• Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
• Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• Stir in walnuts and serve over pasta with Parmesan cheese on the side.

GORGONZOLA CREAM SAUCE

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.

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.

GORGONZOLA PASTA SAUCE

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA

Steps:

• Bring water to boil in covered pot.
• Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.