- Home
- Pasta
- How To make Fettuccine w/Gorgonzola Sauce
How To make Fettuccine w/Gorgonzola Sauce
1/2 pound asparagus
8 ounces fettuccine
2 tablespoons olive oil
1 leek
cut into 1/2" pieces
1 medium red bell pepper, seeded :
cut in short strips
4 cloves garlic minced
1 15 oz. can artichoke hearts, drained :
and quartered
1 cup cherry tomatoes halved
Gorgonzola Sauce (recipe follows) 1/4 cup Parmesan cheese :
grated
cherry tomatoes for garnish, if desired
Cook fettuccine per package directions, drain, place in a warm bowl and ke ep warm. Meanwhile, heat oil in a large skillet over medium heat. Add asparagus, l eeks, pepper, and garlic; cook and stir 5-7 minutes or until asparagus is crisp -tender. Add artichoke hearts and tomatoes and cook 2-3 minutes or until hot. Add to fettuccine. Prepare Gorgonzola Sauce and pour sauce over fettuccine & veggies; toss; s prinkle with Parmesan cheese. Garnish, if desired. Serve with Parmesan cheese .
How To make Fettuccine w/Gorgonzola Sauce's Videos
fettuccine Gorgonzola Sauce #shortvideo #food #shortsvideo #short #shorts #pasta #shortsyoutube
Gorgonzola sauce
How to make Gorgonzola in 5 minutes !
#gorgonzola #gnocchi #gorgonzolasauce
Facebook page :
Instagram page :
lovexfood.com
#gorgonzola #gorgonzolasauce
#lovexfood #pasta #tuscany #cookingclass #firenze #florence #italy #eat #holiday #chianti #homemadepasta #wine #vino #pastafattaincasa #scuolacucina #casale #teambuilding #food #foodporn #cookingclassinflorence #florencecookingclasses #cookingclassesflorence
#airbnbexperience #airbnbexperiences #lovexfooditaly #airbnb #texassize #cookingclassinchiantihills
#toscana
Luscious Creamy Gorgonzola Pasta, sooo creamy and delicious!
A really simple, yet decadent pasta dish made with easy gorgonzola cream sauce, all topped off with fresh parsley and crunchy toasted walnuts. We're using an easy shortcut for a lovely creamy sauce.
This really is rich, comforting bowl food, and it's ready in 15 minutes!
Free printable recipe is available on our site:
Ingredients:
400 g (14oz) penne pasta (or your favourite pasta shapes)
2 tbsp unsalted butter
1 banana shallot peeled and finely chopped (or use ½ small onion)
2 cloves minced garlic
150 ml (½ cup + 2tbsp) double (heavy) cream
125 g (4 ½ oz) Gorgonzola cheese crumbled or roughly chopped
2 tbsp finely grated (shredded) parmesan
3 tbsp chopped fresh parsley
1/8 tsp salt
1/4 tsp black pepper
To Serve:
1 tbsp finely grated (shredded) parmesan
1 pinch black pepper
1 tbsp chopped fresh parsley
2 tbsp chopped toasted walnuts (simply dry-fry them in a frying pan for 1-2 minutes until lightly browned).
Instructions:
1. Cook the pasta in boiling water as per the cooking instructions, until al dente.
2. Melt the butter in a large frying pan over a medium heat. Add the chopped shallot and fry for 3-4 minutes, until softened.
3. Add the minced garlic and cook for a further 1 minute.
4. Add cream, Gorgonzola cheese, Parmesan, parsley, salt and pepper and stir until the Gorgonzola melts.
5. By this time the pasta should be ready. Drain the pasta in a colander over the sink, reserving ½ cup of the cooking water.
6. Add the pasta to the pan with the cream sauce and stir together. Add in a splash of the pasta cooking water (or more) if you want to loosen up the sauce at all.
7. Divide the pasta between plates. Top with Parmesan, black pepper, fresh parsley and toasted walnuts, then serve.
#CookingShow #Recipe #Pasta
The Sausage Cream Sauce Pasta I Can't Stop Eating
Today we're making a super flavorful sausage cream sauce pasta with gorgonzola cheese and peas. I recommend upping the amount of gorgonzola to at least 6 ounces instead of the 4 that I used in this video. The print recipe below reflects the increased amount. I hope you enjoy this gorgonzola cream sauce pasta recipe!
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
GORGONZOLA CREAM SAUCE PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
1 pound (454 grams) rigatoni or penne, ziti, paccheri
4 tablespoons (57 grams) olive oil divided
3 medium shallots chopped
8 ounces (226 grams) frozen peas
1 pound (454 grams) bulk Italian sausage
6 ounces (170 grams) gorgonzola dolce
1 (240 grams) cup heavy cream
3 tablespoons flat leaf parsley minced
salt and pepper to taste
2 cups (470 grams) of reserved pasta water **will not need it all, but always good to save.**
FOLLOW US ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Easiest Gorgonzola Cream Sauce | Chef School
There’s nothing like a rich and creamy cheese sauce to fulfill your comfort food cravings. Chef Mark McEwan’s rich and classic recipe can be used to elevate pasta, beef or chicken dishes any day of the week.
Get the full recipe at
Subscribe for more recipes, cooking tips and Food Network Canada show content!
Find more great content from Food Network Canada:
Follow Food Network Canada on Twitter:
Like Food Network Canada on Facebook:
Follow Food Network Canada on Pinterest:
Follow Food Network Canada on Instagram:
Pasta mit Gorgonzola???? #gorgonzola #food #kochen #lecker #rezept #youtubeshorts #italianfood #essen