Yeah, I know. It's only Monday. But soon it will be Tuesday, and then it will be Wednesday, and then it's practically the weekend! So, why not embrace the blues with a pasta drenched in a blue cheese sauce?
Life's hectic? Maybe you've been feeling way too fit and way too energetic? Eat a little of this pasta and slooow waaaay doooown...Dig it. (Go back on your diet another day.)
Pasta With Gorgonzola Cream Sauce
1 pound dried pasta, such as shells or penne
2 tablespoons unsalted butter
4 ounces Gorgonzola cheese, crumbled (about 1 cup or more to taste)
1/2 cup heavy cream
Salt and freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 - 10 minutes, or until al dente.
2. While the pasta is cooking, melt the butter and Gorgonzola in a large skillet over low heat. Cook, stirring frequently, until the cheese has melted and the sauce is creamy, about 5 minutes. Add the heavy cream to the cheese sauce and cook over medium heat until the sauce has thickened and reduced slightly, about 3 – 4 minutes. Adjust the seasoning with salt and pepper to taste.
3. Drain the pasta and transfer to the skillet with the cheese sauce. Serve immediately with additional freshly ground black pepper. Makes 6 - 8 appetizer servings.