Farfalle with Gorgonzola Sauce
This creamy and indulgent Farfalle with Gorgonzola Sauce is the perfect comfort food for a chilly evening. The pasta is cooked to al dente perfection and tossed in a rich and flavorful sauce made with gorgonzola cheese, heavy cream, and fresh sage. A sprinkle of freshly ground black pepper adds the perfect finishing touch to this dish.
This creamy and indulgent Farfalle with Gorgonzola Sauce is the perfect comfort food for a chilly evening. The pasta is cooked to al dente perfection and tossed in a rich and flavorful sauce made with gorgonzola cheese, heavy cream, and fresh sage. A sprinkle of freshly ground black pepper adds the perfect finishing touch to this dish.
- 1 small onion minced
- ingredients 2 tablespoons unsalted butter 1 small minced 2 tablespoons minced fresh sage 1 cup crumbled gorgonzola dolce cheese 1/3 cup heavy cream grinding black pepper 1 pound farfalle
- 2 tablespoons unsalted butter
- 2 tablespoons minced fresh sage
- 1 cup crumbled gorgonzola dolce cheese
- 1/3 cup heavy cream
- grinding black pepper
- 1 pound farfalle
- Carbohydrate 370.91505246341 g
- Cholesterol 115.403333402577 mg
- Fat 47.2566279813676 g
- Fiber 51.7651607524521 g
- Protein 36.1025574697028 g
- Saturated Fat 25.0861565513077 g
- Serving Size 1 1 recipe (632g)
- Sodium 36.2051044525397 mg
- Sugar 319.149891710958 g
- Trans Fat 3.86529535606435 g
- Calories 2004 calories
Step-by-step
- Mince the small onion.
- Melt 2 tablespoons of unsalted butter in a pan.
- Add the minced onion and 2 tablespoons of minced fresh sage, cooking until fragrant.
- Stir in 1 cup of crumbled gorgonzola dolce cheese and 1/3 cup of heavy cream until melted and smooth.
- Season with a grinding of black pepper.
- Cook 1 pound of farfalle according to package instructions, drain, and toss with the gorgonzola sauce.
Limited pantry budgets and restricted weeknight schedules often demand dishes that rely on high-impact flavor profiles without complex procurement. Gorgonzola dolce provides that intensity, melting rapidly into heavy cream when exposed to gentle heat. Simmering the dairy and cheese base requires strict temperature control; exceeding 180 degrees Fahrenheit causes the milk solids to separate and the fat to pool, resulting in a grainy emulsion rather than a velvety coat. Mincing the fresh sage finely allows its volatile oils to disperse evenly throughout the viscous dairy matrix during the two-minute reduction window. Farfalle shapes, specifically chosen for their rigid center pleats and wide wings, capture thick sauces effectively when drained precisely two minutes shy of package instructions to finish cooking directly inside the hot cheese mixture. Testing pasta doneness visually involves breaking a single piece open to check for a thin, opaque white ring at the very center, which ensures al dente resistance without crunchiness. Scaling this formulation upward requires caution regarding salt reduction, as aged blue cheeses concentrate significantly when quantities double. Leftovers maintain quality for up to forty-eight hours in an airtight container when stored below 40 degrees Fahrenheit, though gentle reheating demands a splash of reserved pasta water to restore the emulsion.
