Fusilli With Creamy Gorgonzola Sauce Recipes

GORGONZOLA CREAM SAUCE

Gorgonzola Cream Sauce image

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

Ingredients

1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley

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

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Fusilli With Creamy Gorgonzola Sauce image

Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale.

Provided by Vicki in CT

Categories European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1/4 lb gorgonzola
1 cup half-and-half
1/4 cup tomato puree (not paste)
1/2 cup walnut halves
12 basil leaves, julienned
1 lb fusilli
1 cup parmesan cheese, grated
1 large tomatoes, peeled and seeded and cubed
salt and pepper

Steps:

In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FETTUCCINI WITH CREAMY GORGONZOLA SAUCE

Fettuccini With Creamy Gorgonzola Sauce image

Make and share this Fettuccini With Creamy Gorgonzola Sauce recipe from Food.com.

Provided by MsBindy

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fettuccine
2 tablespoons butter
1/2 cup heavy cream or 1/2 cup milk
4 ounces gorgonzola, cut into small pieces
4 ounces cream cheese, cut into 1/2 inch cubes
fresh ground black pepper
1/2 cup parmesan cheese, freshly grated

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.

FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

Fusilli with Gorgonzola and Walnut Sauce image

Categories Milk/Cream Garlic Pasta Vegetarian Quick & Easy Dinner Lunch Blue Cheese Basil Walnut Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 main-course or 6 first-course/side-dish servings

Number Of Ingredients 9

Ingredients

12 ounces fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
3/4 cup heavy whipping cream
1/2 to 3/4 cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
3/4 cup walnut pieces, toasted
1 cup chopped fresh basil

Steps:

Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.

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