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Penne with gorgonzola sauce
4 servings
Ingredients
500 grams of penne pasta
Gorgonzola sauce
1 cup (250 ml) of thick cream
½ cup (125 ml) vegetable broth
½ (125ml) of white wine
125 grams of gorgonzola cheese
or cabrales, crumbled
2 tablespoons of parsley leaves, minced
½ of ground nutmeg
freshly ground black pepper
Preparation
- Cook the pasta “al dente’ in plenty of boiling water with salt. Drain and keep hot.
- Sauce: In a pot pour the cream, broth, wine and cabrales cheese and heat at medium heat stirring constantly until it’s the mix smoothens. Lower the heat and cook for 8 minutes or until the sauce thickens.
- Add parsley, nutmeg and pepper; mix for 2 more minutes. Serve the sauce over the hot pasta.
Note
If you don’t have a microwave you can heat up the pasta the following way: place in a greased pan, cover with aluminum foil and heat the oven to a moderate temperature. It works better if it has some sauce.
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