Fettuccini With Gorgonzola And Champagne Cream Sauce Recipes

GORGONZOLA PASTA

Steps:

• Cook the pasta in boiling water as per the cooking instructions, until al dente.
• Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
• Add the minced garlic and cook for a further 1 minute.
• Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
• By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving 1/2 cup of the cooking water.
• Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
• Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

FETTUCCINE WITH CHAMPAGNE SAGE CREAM SAUCE RECIPE - (4.6/5)

Steps:

• Bring a large pot of water to a boil for the pasta and season generously with kosher salt. In a large skillet, heat the EVOO over medium-low. Add the butter and when the foam begins to subside, add the shallots, garlic and sage. Stir until soft, 1 to 2 minutes. Add the Champagne and simmer until reduced by half, about 4 minutes. Stir in the cream and let the sauce bubble until thickened, 6 to 8 minutes. Add both cheeses and stir until melted. Remove pan from heat. Meanwhile, if using, grill the shrimp in grill pan or on a grill until just pink. Meanwhile, cook the pastas until al dente. Drain then add the pasta to the sauce. Toss with tongs until coated evenly. Season with pepper.

GORGONZOLA PASTA SAUCE

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.

FETTUCCINI WITH GORGONZOLA AND CHAMPAGNE CREAM SAUCE

Steps:

• Heat olive oil and butter together in a large, heavy skillet; add shallots and sauté until translucent.
• Add champagne and reduce well, to approximately syrup consistency; add cream and reduce slightly.
• Whisk in the gorgonzola and Parmesan; taste and adjust seasoning with salt and white pepper.
• If the sauce is thicker than you'd like, add water from the cooked/cooking pasta to achieve desired consistency.
• Add the drained hot pasta to the sauce and heat well until the pasta absorbs a bit of the sauce.
• Serve in a large pasta bowl, garnished with additional Parmesan and black pepper, and accompanied by garlic bread.
• Also good with sauteed mushrooms added.

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

GORGONZOLA SHRIMP PASTA

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
• Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

GORGONZOLA CREAM SAUCE WITH ANGEL-HAIR PASTA

Steps:

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

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Steps:

• Cook fettucini according to package directions.
• In a large saucepan, melt the butter. Mix in the cream or milk and heat carefully, not allowing it to boil.
• Add the Gorgonzolo and cream cheese, stirring frequentlly until they are melted and the sauce is smooth.
• Add freshly ground black pepper.
• When pasta is al dente, drain it and mix it into the sauce.
• Toss well to coat the pasta and serve immediately.
• Pass the grated Parmesan at the table.

GORGONZOLA CREAM SAUCE FOR PASTA

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.