Fusilli With Creamy Gorgonzola Sauce Recipes

FUSILLI WITH GORGONZOLA AND WALNUTS RECIPE

Steps:

• Cook the pasta in a large pan of boiling salted water for 10 mins, until just tender.
• While the pasta is cooking heat the oil in a small frying pan, add the breadcrumbs and fry, stirring, for 2 mins until golden and crisp. Remove from the pan and set aside.
• Heat the cream in a small pan until just below boiling, remove from the heat and crumble in the Gorgonzola. Season with freshly ground pepper, there's no need to add salt as the cheese is quite salty.
• Drain the pasta, divide between four bowls and pour over the blue cheese cream. Scatter over the walnuts and crispy breadcrumbs and garnish with parsley or celery leaves, if liked.

CREAMY GORGONZOLA SPINACH PASTA

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.

BAKED SHORT FUSILLI BUCATI WITH GORGONZOLA, PANCETTA & MUSHROOMS

Steps:

• Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil.
• Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven.
• Drain the pasta, reserving about 1 cup water.
• While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet Add the onion and cook until it begins to soften.
• Add the pancetta and continue cooking until it starts to brown.
• Add all the mushrooms and continue cooking them until they brown slightly.
• Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
• Now add the gorgonzola whilst stirring continuously until it melts.
• You can use the milk or water from the pasta to make the sauce more liquid
• Add half the grated parmesan and continue to stir adding milk or water as required. Don't let the sauce get too thick or dry.
• Add salt and pepper to taste.
• Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
• Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
• Remove from the oven and let the dish stand for a couple of minutes.
• Serve with extra grated parmigiano as required.

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Steps:

• In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
• Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
• Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

Steps:

• Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
• Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.