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Gorgonzola Sauce




Source of Recipe


The chef at wwrecipes - the week of January 25, 1999


Recipe Introduction


When I first made this sauce I simply couldn't believe how delicious it was. It has since become my family's all-time favorite pasta sauce, and it is especially good with gnocchi. You may use any good quality blue cheese, but you really need Gorgonzola to make it to perfection.


List of Ingredients




1 cup heavy cream or half & half
4 oz (100 g) Gorgonzola cheese, or other good quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese

Recipe



Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately. Serves 4 to 6.