Gorgonzola Cream Sauce With Sun Dried Tomatoes Recipes

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
• Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
• Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

GORGONZOLA CREAM SAUCE WITH SUN DRIED TOMATOES

Steps:

• Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.
• Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.
• A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

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.

FETTUCCINE GORGONZOLA WITH SUN-DRIED TOMATOES

Steps:

• Cover tomatoes with boiling water until softened. (5-10 min)Cut into thin strips.
• Cook pasta according to directions, drain well and keep warm.
• While pasta is cooking, combine cottage cheese and yogurt in blender or food processor until smooth.
• Heat cottage cheese mixture over low heat.
• Add gorgonzola and white pepper, stirring until cheese is melted.
• Return pasta to saucepan.
• Add tomatoes.
• Pour cheese mixture over pasta and tomatoes and combine well.
• Serve immediately.

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.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.