Fusilli With Creamy Gorgonzola Sauce
|Butter||1⁄2 Cup (8 tbs), melted|
|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|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Ripe tomato||1 Large, peeled, seeded and sliced fine, then cubed|
|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.