A recipe I learned during my cooking class in Florence, Italy from a wonderful chef named Marco! This is a cozy pasta dish with strong gorgonzola flavors, pancetta and optional vegetables of your choice!
1 lb. / 500 grams of rigatoni pasta (1 box) preferably fresh pasta
1/2 stick of butter
1 cup gorgonzola cheese (adjust to preference)
100 grams fresh cream
1/3 cup grated parmesan cheese
1 tbsp brandy or dry white wine
1/2 tbsp chopped sprigs of sage
1/2 tbsp chopped fresh parsley
salt and pepper
Optional: pancetta (diced), tomatoes, mushrooms
- Melt the butter in a saucepan and stir in the gorgonzola cheese. Keep stirring on a low heat for about 2 minutes or until it completely melts.
- Add the cream, parmesan cheese, and brandy/wine. Stir until well blended.
- Meanwhile, chop the pancetta, tomatoes and mushrooms and put in saute pan on low heat
- Mix in the sage and parsley. Season with salt and pepper. Mix well and bring to a boil on low heat.
- Cook stirring on very low heat for about 2 minutes or until the sauce thickens. Take off the heat and keep warm until serving time.
- Cook the rigatoni pasta in a pot of boiling water for about 9 minutes, until soft but firm to bite (al dente). (Fresh pasta will take 2-3 minutes only) Drain well and toss the pasta in the warmed gorgonzola sauce only at serving time. Top off with fresh grated parmesan cheese.
-If sauce is too thick, mix in some warm milk and serve immediately.
-Blanch some chopped vegetables of your choice and toss it along with the pasta and sauce.
-It is important to cook the pasta until it is almost cooked or until just underdone.
-It is always best to mix the pasta and sauce at serving time only. If done in advance, the pasta will get sticky and soggy as it absorbs the sauce.