Gorgonzola and parmesan pasta sauce
A delicious cream pasta sauce for a special occasion. Roasted hazelnuts, walnuts or pine nuts are a nice addition sprinkled on top.
Ingredients
Serves: 4
- 350ml dry white wine
- 300ml double cream
- 2 tablespoons grated Parmesan cheese
- 125g Gorgonzola cheese, crumbled (or any blue cheese)
- 1 pinch ground nutmeg
- freshly ground black pepper to taste
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by a third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
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Reviews and Ratings
Global Ratings:
(85)
Reviews in English (70)
I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavour. Very good! - 29 Sep 2008
Made it healthier. This was very good. It was light, not overpowering like some gorgonzola sauces. I used half cream, half milk and it came out fine. - 29 Sep 2008
I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavour. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum! - 29 Sep 2008