Penne and Artichoke Hearts With Gorgonzola Sauce |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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The reworking of a recipe I got from someone else that I tweaked beyond all recognition... My serving size is pretty small because I like to enjoy pasta as a course rather than as the huge main focus of a meal. This is also a brilliant sauce to serve over gnocchi, if you feel so inclined, and I often do. Ingredients:
5 ounces frozen artichoke hearts, thawed and quartered |
1/8 cup extra virgin olive oil |
1 garlic clove, minced |
1/4 lb gorgonzola |
1/4 cup heavy cream, plus |
2 tablespoons heavy cream |
1 pinch onion powder, a tiny pinch |
1 pinch crushed red pepper flakes, a pinch |
fresh ground black pepper, to taste |
6 ounces penne pasta |
2 tablespoons fresh parsley, minced |
toasted pine nuts, for garnish |
Directions:
1. Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
2. While pasta is cooking, heat olive oil in large skillet over medium heat.
3. Add garlic and saute for 1 to 2 minutes.
4. Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
5. Add cheese and heavy cream. Simmer a few minutes until cheese melts.
6. Season with black pepper, onion powder and red pepper then set aside.
7. Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
8. Toss with minced parsley then transfer to serving vessel.
9. Top with toasted pine nuts then serve at once.
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