Totally Cheese Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
ISBN: 978-0-8041-5330-0
Publisher: Ten Speed Press
Published: 2014-07-22T21:00:00+00:00

PENNE WITH GORGONZOLA SAUCE

Within seconds, Gorgonzola melts into the most velvety smooth sauce in this quick, rich dish.

4 tablespoons butter

1 medium onion, cut in large chunks

2 garlic cloves, minced

½ cup dry white wine

½ cup heavy cream or half-and-half

2 tablespoons chopped fresh basil

4 ounces Gorgonzola cheese, softened and crumbled

1 pound penne, farfalle, or corkscrew pasta, cooked and drained

grated Parmesan cheese for serving

Melt the butter in a large skillet over medium-high heat. Sauté the onion until edges are brown but onion is still firm, about 10 minutes. Add garlic and cook briefly at high heat, just to release the aroma. Pour in wine and boil over high heat until nearly evaporated. Add cream or half-and-half and basil. Continue to boil until reduced by half.

Reduce heat to very low. Sprinkle in cheese, stirring constantly just until melted, less than 1 minute. Remove from heat. Pour over warm pasta in a bowl. Toss well, sprinkle with grated Parmesan, and serve.

SERVES 4 AS AN ENTRÉE

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