GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE
This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.
Provided by Joyce Newman
Categories Pasta
Time 35m
Number Of Ingredients 12
Steps:
- 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
- 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
- 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
- 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
- 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!
PASTA WITH CREAMY GORGONZOLA SAUCE
Delicious side dish. Gorgonzola adds a great pungent taste. Goes wonderful with fish and seafood.
Provided by barbara lentz
Categories Pasta Sides
Time 35m
Number Of Ingredients 8
Steps:
- 1. Cook the pasta in boiling salted water until al dente. Drain and set aside reserve 1/4 cup pasta water
- 2. Add the butter to a large pot big enough to accommodate the pasta. Let the pasta melt and whisk in the flour. Cook a minute. Add the wine and let reduce a bit about 2 minutes. Add the heavy cream, and vegetable stock. Bring to a boil. Reduce heat to a simmer. Add the cheese and simmer stirring frequently for 10 minutes. Until reduced and thickened. Add in the reserved pasta water and the pasta. Let cook 2 minutes.
- 3. Stir in the parsley, nutmeg, and black pepper. Serve
GORGONZOLA PASTA SAUCE
Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.
Provided by Amy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 4.8 g, Cholesterol 134.1 mg, Fat 36.3 g, Fiber 0.1 g, Protein 8.6 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.9 g
QUICK GORGONZOLA PASTA SAUCE
This rich sauce is a wonderful complement for gnocchi, fettuccine, and other hearty pastas. Try mixing in some steamed broccoli or broccolini when you toss the pasta with the sauce.
Provided by Aliza Green
Yield Yields 1-1/4-cups, enough to coat 1 lb. pasta for six servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 240 kcal, Fat 210 kcal, SaturatedFat 14 g, TransFat 23 g, Carbohydrate 2 g, Protein 8 g, Cholesterol 70 mg, Sodium 430 mg, UnsaturatedFat 8 g
CHICKEN AND PENNE PASTA WITH GORGONZOLA
Make this flavorful Chicken and Penne Pasta with Gorgonzola for mealtime! This chicken and penne pasta boasts flavors and colors you won't want to miss.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
- Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
PASTA WITH MUSHROOMS AND GORGONZOLA CHEESE SAUCE
If you are a regular reader, you know that my American husband is a vegetarian* and I am a Colombian girl who loves all kinds of meats ???? So, every day I have to think about a dish that we all can eat and be a happy family. That is how this Pasta with Mushrooms
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 11
Steps:
- Cook pasta in boiling salted water until al dente. Drain well and keep warm.
- Heat oil in a large saucepan over medium heat. Add the mushrooms and cook for 5 minutes or until soft, stirring occasionally. Add onions, garlic, salt, pepper and thyme. Cook 4 minutes, stirring occasionally.
- Add the chicken stock, heavy cream, increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer until thick, stirring constantly with a wooden spoon about 5 minutes.
- Add 1 cup of gorgonzola cheese and 1 tablespoon of parsley. Stir well and adjust the seasoning to taste.
- Add the pasta to the mushroom sauce, stirring well, and cook until the pasta is heated through, about 2 minutes. Remove from heat and sprinkle with remaining gorgonzola cheese and parsley. Serve immediately.
CHICKEN GORGONZOLA PASTA
Make and share this Chicken Gorgonzola Pasta recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
- In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
- In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
- Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
- Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.
Nutrition Facts : Calories 967.5, Fat 50.3, SaturatedFat 28.2, Cholesterol 150.7, Sodium 884.9, Carbohydrate 91.3, Fiber 3.6, Sugar 3.9, Protein 36.7
PASTA IN A CREAMY GORGONZOLA SAUCE
A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot.
Provided by Barb G.
Categories Cheese
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
- Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
- Meanwhile, cook pasta according package directions.
- Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.
BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE
Steps:
- Sauté bell peppers, onions, and garlic in hot oil.
- Add chicken, Cajun spice, heavy cream, and pasta.
- Reduce cream by half. Add gorgonzola. Season with salt and pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
GORGONZOLA PASTA
A really simple pasta dish made with easy gorgonzola cream sauce. Rich, comforting bowl food, ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 719 kcal, Carbohydrate 79 g, Protein 23 g, Fat 35 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 93 mg, Sodium 640 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 13 g, ServingSize 1 serving
GORGONZOLA CREAM SAUCE
A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF
Provided by Ari Laing
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.
Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 132 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium-high heat.
- Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the saucepan to saute the mushrooms.
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- Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.
- Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.
- Add the cream and 1 tbsp parmesan with a a good pinch of pepper (around 1 tsp freshly grinded) and a pinch of salt.
- Cook the sauce until the pasta is ready (around 3 minutes) and then add 1/2 cup of pasta water. Add the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.
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