Penne Alla Gorgonzola
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter1 tbsp
Sage (thinly sliced fresh)1 cup
Whole Milk1 tsp
Black Pepper1 tsp
Nutmeg (freshly grated)Directions:
1
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes
2
While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute
3
Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin)
4
Reduce heat to low and stir in pepper, nutmeg, and salt to taste
5
Reserve 1/2 cup cooking water and drain pasta
6
Add pasta and parmesan to sauce, stirring to coat
7
Thin with a little reserved cooking water if necessary
8
Cook pasta in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until al dente, 10 to 12 minutes
9
While pasta boils, heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook sage, stirring, 1 minute
10
Add milk and Gorgonzola and cook, stirring and breaking up cheese, until sauce is smooth, about 2 minutes (sauce will be thin)
11
Reduce heat to low and stir in pepper, nutmeg, and salt to taste
12
Reserve 1/2 cup cooking water and drain pasta
13
Add pasta and parmesan to sauce, stirring to coat
14
Thin with a little reserved cooking water if necessary