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Fusilli With Creamy Gorgonzola Sauce

Italian.Chef's picture
  Butter 1⁄2 Cup (8 tbs), melted
  Gorgonzola 1⁄4 Pound
  Half and half 1 Cup (16 tbs)
  Tomato puree 1⁄4 Cup (4 tbs) (Not Tomato Paste)
  Walnut halves 3⁄4 Cup (12 tbs)
  Cumin seed 1⁄2 Teaspoon
  Fusilli 1 Pound
  Freshly grated parmesan cheese 1 Cup (16 tbs)
  Ripe tomato 1 Large, peeled, seeded and sliced fine, then cubed
  Salt To Taste
  Freshly ground black pepper To Taste

1. In a saucepan, combine the melted butter and gorgonzola. Stir until the cheese is melted.
2. Add the half and half, tomato puree, walnut halves, and cumin seed. Keep over very low heat or set aside until pasta is cooked.
3. Cook the fusilli until al dente, drain, and return to the pot in which they cooked. Add the parmesan cheese, cream sauce, and tomato cubes. Toss well and serve warm or lukewarm.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4394 Calories from Fat 2099

% Daily Value*

Total Fat 249 g383.4%

Saturated Fat 125.4 g627%

Trans Fat 0 g

Cholesterol 625.9 mg208.6%

Sodium 3997.8 mg166.6%

Total Carbohydrates 387 g129%

Dietary Fiber 25.7 g103%

Sugars 28 g

Protein 154 g307.8%

Vitamin A 145.4% Vitamin C 54.4%

Calcium 239.4% Iron 85.6%

*Based on a 2000 Calorie diet

Fusilli With Creamy Gorgonzola Sauce Recipe