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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A rich dish for those who love blue cheese. Great as a main dish or even as a side dish! This is my take on a Rachael Ray 30-minute meal. Perfect served with crusty garlic bread. Enjoy! Ingredients:
1 lb penne, cooked and drained |
2 tablespoons olive oil |
1 tablespoon butter |
4 garlic cloves, minced |
2 shallots, minced |
1 cup chicken broth |
1/3 cup heavy whipping cream |
8 ounces gorgonzola, crumbled |
3 tablespoons fresh sage, finely chopped |
2 tablespoons flour |
1/2 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
2. Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute.
3. Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce.
4. Reduce heat to low. Add cooked pasta to skillet and toss to coat.
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