Pasta With Gorgonzola Cream Sauce Food

SPAGHETTI GORGONZOLA

Steps:

• Bring a large pot of heavily salted water to a boil and cook pasta according to package directions.
• Heat a thick bottomed or stainless steel pan to medium heat and add the oil and bread crumbs. Toast lightly while stirring for a minute or two.
• Remove the breadcrumbs from the pan and wipe clean.
• Place the pan back on the element and increase the heat to medium high. Add the cream to the pan, allow it to heat up to just below a boil and reduce for a couple of minutes. The cream should thicken slightly. Stir in the nutmeg.
• Remove the pan from heat and melt the gorgonzola into the sauce. Add the strained pasta and toss to coat it with gorgonzola sauce.
• Add the spinach and stir to combine until the spinach has just wilted.
• Divide between 2 plates and garnish the pasta with the toasted breadcrumbs.

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.

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 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.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

CREAMY CHICKEN GORGONZOLA PASTA SAUCE

Steps:

• Heat butter and olive oil in large skillet over medium high heat.
• Add chicken and cook 3 minutes then squeeze the lemon juice over chicken
• Continue cooking until chicken is done (approx. 6 minutes total, but this will depend on how you cubed the chicken).
• Remove chicken from skillet and set aside.
• Lower heat to medium.
• Add heavy cream, gorgonzola, parmesan and black pepper.
• Continue cooking until mixture starts to thicken.
• Add cooked chicken to sauce and simmer until everything is heated thoroughly.
• Add spinach, cook until just starting to wilt and serve immediately over pasta of your choice.
• Garnish with chopped walnuts.

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.

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.

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.

GORGONZOLA SHRIMP PASTA

Steps:

• Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

PASTA WITH MUSHROOMS AND GORGONZOLA CHEESE SAUCE

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.

TOASTED PECANS WITH GORGONZOLA SAUCE PASTA

Steps:

• Place pecans in a small, unoiled, heavy nonstick skillet and cook over high heat, shaking pan occasionally, until toasted golden brown and crisp (about 1-2 minutes); be careful not to burn.
• Remove from heat and set aside.
• Combine garlic, butter, Gorgonzola and Parmesan cheese in pasta serving bowl.
• Mix ingredients in a heatproof bowl and set it aside to warm to room temperature OR place it over the pasta pot to warm while heating the water, removing once the water starts to boil.
• Cook pasta in a large pot of boiling, salted water until al dente.
• Drain pasta and immediately add to sauce in bowl and toss.
• Transfer to warmed dinner plates and garnish with pecans.
• Serve at once with extra Parmesan cheese and pass the peppermill.

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.

GORGONZOLA PASTA WITH LEEK, PANCETTA & MUSHROOMS

Steps:

• In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.
• Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.
• Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.
• Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.
• Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.
• If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.

PASTA WITH PANCETTA AND GORGONZOLA SAUCE

Steps:

• Cook pasta according to package directions.
• While pasta is cooking, heat a cast iron skillet to medium high. Add pancetta and saute until fat begins to render. Add onion and saute until the onion is translucent and the pancetta begins to brown, about 5 minutes.
• Add the heavy cream and the sherry. Bring to a boil and then remove from heat.
• Add the gorgonzola and stir until smooth. Place the pan back on the heat just until the cheese is fully melted and stir in the nutmeg.
• Drain the pasta and put back into the pasta pot or a pasta bowl. Pour sauce over pasta and mix. Serve in shallow bowls and pass parmesan cheese for diners to grate over the hot pasta.

GORGONZOLA CREAM SAUCE FOR PASTA

Steps:

• Bring 3 quarts of water to boil in covered pot for pasta.
• Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
• Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
• When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
• Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
• Stir in walnuts and serve over pasta with Parmesan cheese on the side.

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.

GORGONZOLA CREAM SAUCE

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.

PASTA WITH CREAMY GORGONZOLA SAUCE

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

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./