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| ANGELICA'S GORGONZOLA SAUCE FOR PASTA | |
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3/4 lb. gorgonzola cheese 1/4 c. cooking cream, or so 1 tsp. grated pepper, black 1/3 c. basil 1/2 to 3/4 c. grated Parmesan cheese 2 tbsp. butter Melt cheese, cream, butter, and pepper slowly over low heat until smooth and creamy. Meanwhile, cook pasta; drain. Pour into sauce. Add basil and toss immediately. Serve immediately. | |
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recipe reviews #29365
Patti (New York) says:
This is a VERY thick and rich sauce, and is also extremely peppery. Be warned! It's just like eating melted Gorgonzola, which sounds great in theory, but is not so great when you have to eat it.
#85783
Chris (United States) says:
LOVED IT! Used a little less Gorgonzola (8 oz.) and a little more basil (1/2 cup) and it was TO DIE FOR on lobster ravioli! It's going into my permanent rotation!!
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