Rigatoni with Gorgonzola Sauce and Broccoli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g riatoni
- 500 g broccoli
- 1 onion (s), finely diced
- 1 tablespoon olive oil
- 125 ml white wine
- 250 ml cream
- 150 g Goronzola
- 3 tablespoon almond flakes, toasted
- 1 pinch (s) cayenne pepper
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rigatoni al dente according to the instructions on the packet. Drain and drain, put back in the saucepan.
- Divide the broccoli into florets and cook in water for approx. 3 - 4 minutes until soft. Drain and set aside.
- Heat the oil in a pan and fry the onion cubes until soft. Pour in the wine and cream, simmer for about 5 minutes. Stir in the gorgonzola and cayenne pepper. Season to taste with salt and pepper. Add the broccoli and rigatoni to the sauce and heat.
- Place on a plate, sprinkle with the toasted almond flakes and serve.
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