Wednesday, February 9, 2011

Chef Chuck's Pasta with Gorgonzola Cream Sauce




Pasta con Salsa di Panna Gorgonzola



I created this recipe at Macef, the tradeshow, that I worked at in Milan, for a company called Mori Life Design. It was very popular and the crowds really enjoyed it, I heard complimento all day! This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.

Pasta with Gorgonzola Cream Sauce



1 pound pasta
3 tablespoons butter
5 sage leaves
1/2 cup mascarpone
1/4 cup Gorgonzola cheese
a few slices of prosciutto, cut up
parmigiana cheese, grated
black pepper


Cook pasta in salted boiling water till al dente. In a large frying pan, heat butter, bruise sage leaves by crushing them and saute for about 2 minutes. Squeeze leaves and remove. Add mascarpone and Gorgonzola cheese, stir till melted. Add cooked pasta to pan along with some pasta water, I used 2 ladles. If cream sauce is too thick add more pasta water. Sprinkle prosciutto, black pepper and parmigiana cheese on top.
Ricette by Chef Chuck's Cucina

4 comments:

  1. What a wonderful dish!This is delicious! Iris.

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  2. Hello Iris, Please try, Thank you :)

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  3. The pasta looks great Chuck... sprinkling it with prosciutto takes it to another level!

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  4. Hello Joe!! I hope all is well with you and your family!
    Yes, I like that salty additive of prosciutto!
    In Italy I recently used Bresaola which is hard to find in America.
    Thank you :)

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