Penne with Creamy Gorgonzola Sauce
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
4 servings
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Calories
568 kcal
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Course
Main Course
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Cuisine
Italian
Penne with Creamy Gorgonzola Sauce
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Perfectly cooked al dente penne pasta tossed with a super quick and Creamy Gorgonzola Sauce. This sauce can be used in so many ways like over a juicy chargrilled steak or baked into a potato gratin but it's especially good tossed with pasta for a simple and comforting weeknight meal!
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Ingredients
- 14 oz (400g) penne pasta
- 3.5 oz (100g) gorgonzola
- 2 tbsp (30g) butter
- 2/3 cup (150ml) milk
- 2 tbsp heavy cream (double cream in UK)
- 2 tbsp parmesan grated
- 1/3 cup (80ml) pasta water
- salt and pepper to season
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Make sure to serve 1/3 pasta water.
- Meanwhile, put the milk and butter in a large deep sided skillet or pan and heat until the butter has melted. Once the butter has melted add the gorgonzola and stir until melted.
- Add the cream and 1 tbsp parmesan with a a good pinch of pepper (around 1 tsp freshly grinded) and a pinch of salt.
- Cook the sauce until the pasta is ready (around 3 minutes) and then add 1/2 cup of pasta water. Add the cooked pasta and toss until evenly coated, serve with an extra grating of parmesan.
Notes
- Don't overcook the pasta, for al dente you should cook dried penne pasta for around 8-10 minutes. Every brand will be slightly different but always check your pasta after 8 minutes and keep an eye on it because overcooked pasta is the worst!
- Choose Gorgonzola dolce and not piccante.
- Leave the gorgonzola out of the fridge for a few hours (4-6) if possible you will notice a difference in flavour but if you can't manage it you can still use it straight from the fridge.
- Add the pasta to the sauce, not the other way round, you want the pasta to soak up every last drop.
- The sauce should just coat the pasta and there shouldn't be any runny creamy sauce swimming around at the bottom.
- If the sauce is too thick for your liking add a little more pasta water.
- Don't be tempted to add more cheese or cream or the sauce will become too rich and sickly (I've tried).
- You can make the sauce in advance and let it cool and store in the fridge. It will probably thicken so add a little pasta water or if not making it for pasta add a touch of milk to loosen it.
- The pasta is best served immediately.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
76g
(25%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
50mg
(17%)
Sodium
466mg
(19%)
Potassium
336mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
570IU
(11%)
Calcium
231mg
(23%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 76g | 25% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 466mg | 19% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 570IU | 11% |
| Calcium | 231mg | 23% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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