The Pioneer Woman Tasty Kitchen
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Gorgonzola Sauce

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Level: Easy

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Description

This voluptuous sauce of butter, Gorgonzola dolce, heavy cream and Parmigiano Reggiano is the perfect condimento for a plate of my spinach corzetti stampati, the famous coin shaped pasta from Italy’s Ligurian coast. If you don’t have time to make your own pasta, this will dress 1/2 pound of store bought pasta. Buon appetito!

Ingredients

  • 4 Tablespoons Unsalted Butter
  • 4 ounces, weight Gorgonzola Dolce
  • 1-½ cup Heavy Cream
  • ½ cups Grated Parmigiano Reggiano
  • ½ teaspoons White Pepper
  • ¼ teaspoons Freshly Grated Nutmeg
  • ¼ teaspoons Kosher Salt
  • ½ pounds Fettucine Or Similar Egg Noodles---or See My Recipe Box For Homemade Corzetta Stampati

Preparation

This is the sauce for Corzetti Stampati Agli Spinaci con Gorgonzola Dolce. Please see my recipe by the same name for directions to make the homemade pasta. This sauce is terrific over any store bought pasta. It is best, however over egg pasta, such as fettucine. It will generously dress 1/2 pound of store prepared pasta.

Be sure to purchase Gorgonzola dolce, the mild Italian cheese, not Mountain Gorgonzola, for this sauce. There is a difference! Ask your cheese seller to give you a taste, just to be sure it is not too strong. And if it is a bit stronger than you like, just use a little less.

If you can not find Parmigiano Reggiano or are looking for a less expensive alternative, try Grana Padano, one of Italy’s oldest cheeses. You will not be disappointed.

In a 12 inch saute pan or braisier melt butter over gentle heat. Add Gorgonzola and melt it, pressing it against the bottom of the pan with a wooden spoon. Add cream and stir until heated and well combined. (If there are lumps, you can strain the sauce into a bowl to remove them. Wipe out the pan and return the sauce to pan).

Add Parmigiano, white pepper and 1/8 teaspoon nutmeg. Taste before adding salt-with the Parmigiano, you may not need it. Heat until the cheese is melted. Add pasta to pan tossing to coat. Transfer to serving dish, top with parsley, and serve immediately.

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