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Fusilli With Creamy Gorgonzola Sauce

Italian.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Noodle
Ingredient: 
Pasta

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