Gorgonzola Sauce

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.