Pasta With Gorgonzola Cream Sauce Recipes

PENNE GORGONZOLA WITH CHICKEN

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.

CREAMY GORGONZOLA AND SHRIMP PASTA

Steps:

• In a large skillet, combine the butter and olive oil. Heat on medium, until the butter is melted, occasionally swirling the pan to combine.
• Add the garlic and cook, stirring occasionally, for 2-3 minutes until softened (do not let it brown!).
• Add the shrimp to the pan and stir to coat. Cook, flipping the shrimp, until just barely pink on both sides.
• Pour in the white wine and season with salt and pepper. Stir well. Bring the mixture to a boil, then add the basil. Cook for 10 minutes.
• Sprinkle the gorgonzola evenly over the pan. Stir to combine. Then, add the cooked pasta and toss to coat.
• Serve immediately.

GORGONZOLA SAUCE

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.

QUICK GORGONZOLA PASTA SAUCE

Steps:

• In a medium saucepan, melt the butter over medium-low heat and add the shallots, coriander, and pepper. Cook until the shallots are transparent but not brown, 2-to 3 min. Add the cream and bring to a boil. Simmer gently until slightly thickened, about 5 min. Remove from the heat and stir in the Gorgonzola. Set back on the heat only long enough to melt the cheese. Toss with hot pasta, or cool and refrigerate for up to four days. Reheat gently before use.

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 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.

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.

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.

SPAGHETTI WITH GORGONZOLA

Steps:

• Heat a knob of butter in a frying pan and fry 2 garlic cloves with the roughly chopped walnuts; add the cream, a pinch of salt, and the cubed cheese, then once it forms a thick sauce, add the spaghetti, cooked al dente, and sauté for a moment before serving./

CREAMY GORGONZOLA PENNE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
• Melt butter in a large soup pot over medium heat. Stir in Gorgonzola cheese until creamy, 3 to 4 minutes. Pour in heavy cream and cook, stirring frequently, until sauce has thickened, about 10 minutes. Add spinach and Parmesan cheese to sauce; cook until spinach is heated through and Parmesan is melted, 3 to 4 minutes.
• Place warm pasta into the pot with the sauce and toss evenly to coat. Season with salt and pepper.

PASTA WITH GORGONZOLA CREAM SAUCE

Steps:

• 1. Melt butter over low heat. Slowly, while stirring, add cream, half and half and cheese.
• 2. Continue cooking until cheese melts, stir often, and then add nutmeg, salt and pepper.
• 3. Cook penne pasta according to pkg. instructions. Drain well and toss with cheese sauce. Add extra half & half if sauce seems too thick. Toss pasta with walnuts, sundried tomatoes and add parsley either to pasta or on top as garnish.

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.