Pasta with Sage Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles, narrow
- a bit salt
- some butter
- 200 g Goronzola
- 250 ml cream
- 8 fresh sage leaves
- some pepper, (mill)
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle in boiling salted water until al dente.
- Cut half of the sage leaves into small strips.
- In the meantime, let the butter heat up in a pan and slowly melt the diced Gorgonzola over a moderate heat. Add the sage leaves, whole and cut. Now gradually pour in the sweet cream, keep stirring and let the sauce thicken a little. Season to taste with pepper from the mill. If necessary, stir in a few more tablespoons of pasta water.
- Drain the pasta, drain well and add to the pan with the sage / gorgonzola sauce. Mix well and serve.
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