Penne with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g Goronzola
- 200 ml cream
- 2 shallot (s), very finely chopped
- 1 clove garlic, very finely chopped
- 1 teaspoon butter
- 1 teaspoon olive oil
- salt and pepper
- nutmeg
- 2 tablespoon parmesan, freshly grated
- 300 g penne
Print Recipe
Pin Recipe Instructions
- First cook the penne very al dente (so drain and rinse one minute before the normal cooking time is finished). Save some of the pasta water.
- Then heat the butter with olive oil in a saucepan. Sauté the finely chopped shallots with the finely chopped garlic clove for about 5 minutes over low heat until they are golden yellow. Don`t get a tan!
- Pour in the cream and warm it up slightly. Then cut the Gorgonzola into small pieces and add to the warm cream. Salt, pepper and season with nutmeg. Then simmer to the desired consistency for about 10 minutes while stirring over a low heat (it is better to leave a little more liquid, the pasta absorbs a lot of liquid).
- Add the penne to the Gorgonzola sauce, mix well and simmer for 2 or 3 minutes on the lowest setting while stirring. Sprinkle with freshly grated parmesan and mix again. Serve immediately.
- Note: If the sauce has become too firm, add some of the pasta cooking water.
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