This is a classic rich sauce from Italy is one of my favorite pasta dishes and also happens to be just about the easiest dish to make. And the quickest too! Like all Italian dishes start with fresh, quality ingredients and you just can't go wrong, you really can't!
If you don’t like gorgonzola, just stop reading now. I won’t take it personally. I may think less of you but I won't be offended. If you do like gorgonzola, this might be one of the best things you have ever tried.
This recipe is by Pamela Sheldon Johns the author of one of my favourite cookbooks - Cucina Povera. The web site wehre I found this recioe attributed to a book called 50 Great Pasta Sauces . . . and this one was great indeed!
Gorgonzola Walnut Sauce
1 cup whole milk
2 tablespoons heavy cream
6 ounces Gorgonzola
1/2 cup toasted walnuts, chopped, 1 tablespoon reserved
1/2 teaspoon minced fresh rosemary
1 pound pasta
In a medium saucepan, heat the milk and cream over medium heat. Add the cheese and simmer, stirring until melted. Add the walnuts, reserving 1 tablespoon for garnish, and the rosemary, stirring to combine.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to warmed individual serving plates. Spoon the cheese sauce over the top and sprinkle with the remaining walnuts. Serve Immediately.
Thank you so much. May make this for Oscar night celebration. Have fun this weekend!
Posted by: Barb Cabot | February 25, 2012 at 02:10 AM
The Oscars! I forgot all about them. Shame I will be viewing them from a hotel in TO while Paul will be home alone. :-(
Posted by: JDeQ | February 25, 2012 at 05:45 PM
Love this...adding this cookbook on my wish list...if it is one of your favorites, it has to be good judging by what appears regularly on this blog...a lot of great food! Thanks.
Posted by: Kayte | March 02, 2012 at 11:47 AM
PS Now here it is April but in re-reading some of your recipes today I came across this. Wanted you to know this recipe was superb. I did make it for our Oscar night dinner and it was a big hit. Thanks for posting. I can always come here when i want a winner of a recipe.
Posted by: Barb Cabot | April 01, 2012 at 10:36 AM