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Perfect For the Foodies on Your List!

Pasta with Gorgonzola Cream Sauce

on July 4, 2016

Recipe by Chef Jacquie

Ingredients:

  • 8 ounces Gorgonzola cheese, roughly chopped
  • 4 cups of heavy cream
  • Pinch of fresh grated nutmeg
  • 1/2 cup of walnuts
  • Black pepper to taste
  • 1 pound of cooked pasta (Campanella, fusilli or farfalle shape)
  • 1 Tablespoon of fresh Italian flat leaf parsley, chopped, for garnish
  • 1 Tablespoon of fresh grated Parmigiano-Reggiano cheese, for garnish
  • 4 whole walnuts, for garnish.  Toast nuts in a pan with butter for a few minutes, do not burn

Over high heat, in a large frying pan, bring cream to a boil then lower heat and simmer until reduced by half.  Add a pinch of nutmeg and simmer for 30 minutes; stirring frequently until cream reduces to nappe, coats the back of a spoon.

When sauce is finished turn off the heat and add cheese, stir until melted.  Add nuts and stir and then add cooked pasta; toss until incorporated.

Place pasta on serving platter, garnish with chopped parsley, grated Parmigiano-Reggiano cheese and toasted walnuts.

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