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Gorgonzola Sauce


1 cup heavy cream or Half and Half
4 oz (100 g) Gorgonzola cheese, or other good quality blue cheese
Salt to taste
2 tablespoon (30 ml) freshly grated Parmesan cheese

Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately.

Serves 4 to 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.