Pasta with Gorgonzola sauce

I made this epicurious.com recipe for Linguine with Pears and Gorgonzola Cheese using spaghetti but otherwise faithfully following the instructions. We found the sauce pretty good and appreciated the texture element that the pears brought to it – but all in all we found it an unnecessary element. Next time I’ll just skip them. I’m typing up the recipe because 1) epicurious.com has this habit of changing the urls of their recipes and 2) after the closure of Gourmet I’m concerned about how long epicurious.com may be around.
Pasta with Gorgonzola sauce

  • 12 oz pasta
  • 2 Tbsp. unsalted butter
  • 1 1/2 Tbsp. fresh rosemary, chopped
  • 1 cup chicken broth
  • 5 oz Gorgonzola cheese, crumbled
  • 3/4 cup Parmesan cheese
  • 1/2 cup whipping cream
  • salt & pepper
  • 1/3 cup chopped roasted pecans

Boil water and cook the pasta. Drain.
Meanwhile, melt butter over medium heat in a large, deep skillet. Add the rosemary and cook for 1 minute, stirring.
Add the chicken broth, Gorgonzola cheese, Parmesan cheese and cream. Mix well. Simmer until the sauce is somewhat thick, about 6 minutes, whisking occasionally. Taste and season with salt and pepper to taste.
Reduce the heat to medium-low and add the pasta and the pecans. Mix well and cook for about 3 more minutes.

Leave a Comment

Filed under Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *