Ah…blue cheese. How I love thee so. Oh, you can disguise yourself by calling yourself different names…Stilton, Roquefort, Gorgonzola. Regardless of the names you hide behind, you and I both know I will find you and do wonderful thing to you.
*shakes head vigorously awake*
Okay.. I’m creeping myself out again with all of this “creative writing”. Look, the equation here is simple: gorgonzola + cream = sauce for pasta. How can you go wrong?
Also, since this sauce is a little thinner than a bechamel, use a pasta with ridges, in order to hold on to the sauce. Rigatoni could work, but it’s a little big, so I used a nice penne. Your mileage, as they say, may vary
- 1 lb penne pasta
- 8 oz Gorgonzola cheese, broken up with a fork
- 1 T unsalted butter
- 1/4 cup heavy cream
- 1/2 cup milk salt
- ground pepper (to taste)
Bring your pasta water to a boil. Place penne pasta into the boiling water and cook according to package directions.
While the pasta is cooking, over medium-low heat place a large sauce pan. Melt butter in said sauce pan. Add the Gorgonzola, crushing it further with a fork. Add the heavy cream and milk, stirring continuously until smooth and velvety in consistency. Lower the heat to the lowest setting on your dial.
When pasta is complete, drain and place in a large serving bowl. Pour 3/4 of the sauce over the pasta and carefully fold in. Use the remaining sauce to top individual servings of the pasta.
ADDENDUM: Those of you who are particularly observant will note the picture above has peas. I added both peas AND pancetta to the sauce. If you wish to do the same, add the steps below.
- 3/4 lb pancetta, chopped
- 10 oz frozen peas
Prior to boiling the water for pasta, fry up the pancetta until crispy. Place on paper towel and allow the grease to drain off. Set aside.
Meanwhile, in a medium sauce pan, cook the peas in boiling water for 6-8 minutes. They should be cooked, but not extremely soft. Drain and set aside.
Now when making the sauce, after the cheese has melted into the cream and milk, add all of the pancetta, and 3/4 of the peas. Lower heat on sauce as mentioned above.
When serving individual plates of the pasta, garnish with remaining peas. Voila!