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Gorgonzola Blush Pasta

April 4, 2015

D and I like stinky cheeses. This pasta sauce takes advantage of crumbly Gorgonzola, while the tomatoes and other ingredients mellow out the cheese. We used a spinach linguine with it, and we loved it! If you wanted to make this a vegetarian entree, you can omit the pancetta and saute the shallots and mushrooms in a few tablespoons of olive oil.

You will need:

  • 1 lb pasta of your choice, cooked to al dente and reserving 1/2 cup of the cooking water
  • 4 oz pancetta, finely chopped
  • 2 shallots, finely chopped
  • 4 oz baby bella mushrooms, thinly sliced
  • 1/4 t crushed red pepper flakes
  • 14.5 oz (1 can) diced tomatoes, not drained
  • 2 cloves garlic, peeled
  • 1/2 t salt
  • 1/2 t pepper
  • 1 1/2 c light cream
  • 2/3 c crumbled Gorgonzola
  • 1 c fresh basil, thinly sliced

Then you will…

  1. In a large nonstick skillet, start to brown the pancetta over medium heat.
  2. Add the shallot and mushrooms and saute until the mushrooms are starting to turn golden.
  3. Add the red pepper flakes and saute 2 minutes, or until fragrant.
  4. In a food processor, pulse the tomatoes with their juices and the garlic until broken down.
  5. Add to the skillet along with the salt and pepper.
  6. Mix well.
  7. Stir in the light cream and bring to a simmer.
  8. Allow to simmer 5-10 minutes.
  9. Mix in the half cup of the pasta cooking water.
  10. Mix in the Gorgonzola and stir until melted into the sauce.
  11. Add the cooked pasta and toss to coat.
  12. Allow to simmer another 2-3 minutes.
  13. Stir in the basil and serve hot!

20150304 Gorgonzola Blush 02

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