Fusilli With Creamy Gorgonzola Sauce |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Creamy sauce that can be used on a variety of pastas. From the Joy of Pasta by Joe Famularo and Louise Imperiale. Ingredients:
1/2 cup butter, melted |
1/4 lb gorgonzola |
1 cup half-and-half |
1/4 cup tomato puree (not paste) |
1/2 cup walnut halves |
12 basil leaves, julienned |
1 lb fusilli |
1 cup parmesan cheese, grated |
1 large tomato, peeled and seeded and cubed |
salt and pepper |
Directions:
1. In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
2. Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
3. Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.
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