penne with creamy gorgonzola and sage
penne con gorgonzola dolce e salvia
Simple “everybody can do” recipe featuring Delitia creamy gorgonzola.
• 6 oz. creamy gorgonzola
• 1 tablespoons extra virgin olive oil
• 1 shallot
• 1 tablespoons milk
• 4 fresh sage leaves
• 12 ounces penne
Bring a large pot of salted water to a boil.
Meanwhile, crumble the gorgonzola, place the oil and the finely
chopped shallot in a skillet large enough to hold the cooked penne;
turn heat to medium; cook until shallot turns golden, add ,
gorgonzola, milk and sage; let the cheese melt then turn heat to a
Add pasta to the boiling water and cook until al dente.
Reserving ¼ cup pasta cooking water, drain pasta and Immediately
add it to the gorgonzola, shallot and sage mixture, and raise heat
to medium. Add 3/4 cup of the water, and stir; the mixture will be
loose and creamy. Cook for about 3 minutes, or until some of the
water is absorbed and the pasta is perfectly done.
Season liberally with pepper and salt to taste, and serve