Gorgonzola Spaghetti Recipes

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.

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.

WHOLE-WHEAT SPAGHETTI WITH GORGONZOLA AND ESCAROLE

Steps:

• Bring a large pot ofsalted water to a boil. Cook pasta until al dente; drain, and return to pot.
• Meanwhile, heat 2 tablespoonsbutter in a large skillet over medium-high. Add onion and garlic;season with salt and pepper.Cook, stirring, until onion starts to brown, 6 to 8 minutes.
• Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continueto cook until escarole is tender, 2 to 3 minutes.
• Add remaining tablespoonbutter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper,and toss to combine. Sprinkle with Gorgonzola, and serve immediately.

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.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

GORGONZOLA & SPINACH SPAGHETTI

Steps:

• Add the spaghetti to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
• Meanwhile, put the spinach into a pan, with just the water clinging to the leaves after washing, and cook, stirring over a medium-high heat for 2-3 minutes until wilted.
• Add the butter, milk and Gorgonzola to the spinach and stir until the cheese has melted to a creamy sauce. Season to taste with pepper; salt shouldn't be needed.
• Drain the pasta thoroughly and add to the sauce. Toss well to mix.

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./

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

GORGONZOLA AND WALNUT SPAGHETTI

Steps:

• Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
• Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
• Add the garlic and nuts; cook 5 minutes.
• Remove garlic when it gets golden brown.
• Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
• Drain pasta well and add it to the sauce.
• Add sage; toss to coat pasta in sauce and walnuts; serve.

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-PEPPER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with 2 tablespoons oil, then refrigerate for 1 hour, or until cool.
• Heat a non-stick pan over medium heat. Cook spinach until wilted. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Whisk together 1/2 cup canola oil, walnut oil, vinegar and honey. Pour vinaigrette over pasta mixture, and toss until evenly coated. Sprinkle top with gorgonzola and chopped walnuts.

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS

Steps:

• Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

FETTUCCINI CARBONARA WITH GORGONZOLA

Steps:

• Cook pasta in heavy large pot of boiling salted water until tender but still firm to bite.
• Drain well, reserving 1/2 cup pasta cooking liquid (water).
• Meanwhile, heat olive oil in heavy large pot over medium-high heat.
• Add garlic and saute 2 minutes.
• Add artichoke hearts; saute 5 minutes.
• Add 1/2 cup Gorgonzola cheese, cream, half and half, crushed red pepper, black pepper and salt and simmer until sauce thickens, about 5 minutes.
• Add hot pasta to sauce and toss to coat.
• Remove from heat.
• Add Eggs to pasta and toss well.
• Add bacon, 1/2 cup Gorgonzola, 1/2 cup Parmesan cheese and parsley and toss to incorporate.
• Add reserved pasta cooking liquid to thin sauce, if desired.
• Sprinkle remaining 1/2 cup Gorgonzola and 1/2 cup Parmesan cheese over pasta and serve.