Gorgonzola Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Steps:

• Boil pasta according to package instruction.
• Melt cream cheese and gorgonzola in a pot. Stir frequently.
• (For the deluxe version: now it's time to add cognac, garlic and minced parsley).
• Salt and pepper to taste.
• Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Steps:

• In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add garlic; cook 2 minutes longer. Remove from the heat., Drain spaghetti; add to the skillet. Stir in the cheese, vinegar and salt. Sprinkle with walnuts.

Steps:

• Bring 3 quarts of water to boil in covered pot for pasta.
• Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
• Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• Stir in walnuts and serve over pasta with Parmesan cheese on the side.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Steps:

• Mix cheese and creme fraiche in a medium saucepan and over low heat, heat it until the cheese has melted.
• Pour over the hot pasta.
• Serve with a green salad and crusty rolls.