We're enjoying cooler temperatures and low humidity of late. I gave thought to a tasty and long-cooking stew but settled for a dish that allowed for a bit of a refrigerator clean out. Andrew was unable to resist a great hunk of gorgonzola cheese at Costco a few days ago. While the texture was a bit drier than I like in this deeply veined Italian blue cheese, I thought it would work nicely in this dish and I wasn't disappointed.
PENNE AL GORGONZOLA
6 oz gorgonzola
1/3 cup whole milk
3 tbsp butter
1/4 cup heavy cream
1/3 cup freshly grated parmesan cheese
1/2 pound penne pasta
In a fairly shallow pan, large enough to eventually hold all the pasta, put in the cheese, milk, and butter. Turn on the heat to low. Mash the gorgonzola with a spoon and stir to incorporate it into the milk and butter. Cook for about 1 minute until of a dense, creamy consistency. Turn off the heat and set aside.
Prepare the pasta according to package directions. Drain.
While the pasta is draining, turn the heat on low under the sauce and stir in the heavy cream. Add the parmesan. Add the drained pasta and toss about until well mixed with the sauce. Serve immediately, passing a bowl of grated parmesan.
NOTE: You can substitute half and half for the milk and heavy cream. The sauce will not be as creamy but will still be delicious.
Serve with a green salad.