Weekend Kitchen: Fettuccine with Creamy Gorgonzola Sauce

 

You know how sometimes you see a recipe and know right there that you need to make it immediately?  That's what happened to me with this one.  Everything about it sounded appealing to me.  Also, this is super simple to make and the ingredients list is not huge.  Serve this with a salad and maybe some warm crusty bread, and you've got a great meal in no time flat! 

 

 

{ recipe adapted from this one found on Apples + Sparkle Blog }

Ingredients:

- 1 lb. fettuccine or similar pasta

- 2 T. extra-virgin olive oil

- 1 large shallot, minced

- 2 garlic cloves, minced

- 1/4 teaspoon red pepper flakes

- 28 oz, can whole, peeled tomatoes (do not drain), pureed in blender until almost smooth.

- 1 1/2 c. heavy cream

- 1/2 teaspoon salt

- 1 teaspoon sugar

- 1/2 - 3/4 c. Gorgonzola cheese

- 1/2 c. chopped fresh basil, plus additional for topping if desired

- Freshly grated Parmesan for topping, if desired

Directions:

1.  Start a pot of water on the stove to boil.

2.  Warm olive oil in large sauté pan over medium heat for 30 seconds to a minute.  Add shallot and sauté for 2-3 minutes or until shallot almost starts to brown, stirring occasionally.  Add garlic and pepper flakes and continue to sauté for another 2 minutes, stirring occasionally.  Add tomatoes and stir to combine.  Next, add cream slowly, stirring as you add.  Add salt and sugar.  Bring mixture to a simmer, stirring occasionally.  Reduce heat to medium-low and simmer for 10-15 minutes, or until sauce is slightly thickened.

3.  Your water should now be boiling.  Add pasta and cook according to package directions or until al dente.  Drain and set aside.

4.  Meanwhile, add gorgonzola to sauce and stir until the cheese has melted and is combined into sauce.  When cheese is combined, add pasta and basil to sauce.  Stir until combined.  Season with salt and pepper if desired.  After plating, top with additional basil and Parmesan, if desired.

{ serves 4 }