Hope McCarthyComment

Gorgonzola Cream Sauce

Hope McCarthyComment
Gorgonzola Cream Sauce

INGREDIENTS

  • 3/4 cup low-sodium chicken broth

  • 1/2 cup dry white wine

  • 1 cup heavy cream

  • 3 Tbsp butter

  • 8 oz gorgonzola cheese, crumbled

  • 1/4 cup parmesan, grated

  • 1/4 tsp freshly ground black pepper (or more… I like it peppery)

  • zest of 1 lemon

  • Recommended Garnish: toasted walnuts, lemon zest and basil

INSTRUCTIONS

  1.  In a large sauce pan or pot, simmer chicken broth and white wine over medium heat until reduced by half. About 8 minutes.

  2. Add cream, butter and gorgonzola. Whisk until all the cheese is melted.

  3. Reduce heat to low and simmer for 10 minutes. Stir occasionally to make sure cream doesn’t scald on the bottom of the pot.

  4. Remove from heat and stir in parmesan, lemon zest and black pepper. Sauce will thicken as is cools.

  5. Stir in warm pasta.

This recipe makes enough sauce for 1 lb of pasta.