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Spaghetti with Gorgonzola cheese

This spaghetti recipe is a variant of the other 3 cheese spaghetti recipe found elsewhere on this site, however this one is focusing exclusively on the very creamy and smooth taste of the italian Gorgonzola cheese, combined with fresh sage leaves.

| Yield: 4 servings | Preparation: | Cooking Time: | Total time: | | by:


Gorgonzola cheese

Ingredients for four guests:

* 1/2 pound Gorgonzola cheese
* 1 cup half-half or 15% cream
* 1 cup vermouth or dry white wine
* 2 tablespoons of chopped fresh sage
* 1 lb. (450 g) spaghetti or linguine pasta
* 2 knobs butter
* pinch of salt
* pepper
* 1 tablespoon of cornstarch

Instructions:

Cut the Gorgozonla cheese in small, uneven pieces.

Gorgonzola Spaghetti

Melt 1 knob of butter in a saucepan, that will have been previously greased up with butter and add almost all the cheese, saving a small amount for later.
Stir the cheese until fully melted, under low setting, for around 3 minutes.
Add the cream, the vermouth and the cornstarch, beating well so that the mixture emulsifies.
Add in the cut sage and, when the sauce should have thickened, to separate of the fire and to reserve.
Boil your spaghetti pasta in enough water, boiling it following the procedure outlined on the package; maybe perhaps a little less boiling time for al dente.
Drop the pasta in a large bowl and mix with the remaining butter, so that the pasta stays well coated in butter.
Warm up the sauce up a little, serve the pasta on nice plates, pour the Gorgonzola sauce on top and sprinkle superficially the previously reserved
Gorgonzola pieces to garnish each plate.

Serve immediately while warm.