Pasta Shells With Gorgonzola Cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like. Ingredients:
10 ounces pasta shells |
6 ounces gorgonzola |
4 tablespoons milk |
2 tablespoons butter |
3 tablespoons heavy cream |
salt, to taste (you probably won't need it) |
parmesan cheese, freshly grated, to taste |
Directions:
1. In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
2. Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
3. Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
4. Drain the pasta, shaking to remove excess water.
5. Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
6. Serve immediately with grated Parmesan.
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