Friday, March 12, 2010

Easy - Cheesy - Creamy Gorgonzola Pasta

I found this recipe in our "Pasta" cookbook, and made my own version of it. It was the ultimate yummy comfort food which was most enjoyed last night.

What You Need:
1 pint (2 cups) of whipping cream
1 box of farfalle (bowtie pasta)
pinch of sugar
1 block of gorgonzola (is a veined Italian blue cheese) *
1 ounce of pancetta (sliced thin but not too thin) (a type of dry cured meat, similar to bacon.) **
3 mushroom asiago chicken sausages
3 tsp of sage

What You Do:
Boil water with olive oil and a pinch of salt in an 8 quart pot then add farfalle and cook 8 - 11 mins. (check at 8) - you want the pasta al dente. (Italian expression describing pasta having been cooked so as to be firm but not hard.)

In a separate medium sauce pan combine whipping cream and cut up squares of the gorgonzola plus a pinch of sugar. Stirring often on med/high heat - melt all the gorgonzola. Then put on a med/low heat. Add a good amount of pepper to taste.

In a small fry pan fry the pancetta. (5 - 7 mins.) And on the grill cook your sausage till it's almost finished - leaving a minute left of cooking in the sauce.

Be sure to watch your pasta. Drain when finished and put it back in the pan with a little bit of olive oil. Pour in sauce, add cooked pancetta, sausage, and a little more pepper for good measure. Top with sage - stir and cover for one minute.

Put in bowls - serves 4.  (We served this with a basic spinach salad).

A meal under $20. It helps to do this with someone - such fun and very simple. This dish takes creamy pasta sauce to a whole new level. Love the flavor that blue cheese gives this meal.

*The name comes from Gorgonzola, a small town near Milan, Italy, where, it is reported, the cheese was first made in 879; however, this claim of geographical origin is disputed by other towns. Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk.

**It is pork belly that has been salt cured and spiced, and dried for about three months (usually not smoked). There are many varieties, and in Italy each region produces its own type.

Definitions from Wikipedia.

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