Pasta with Creamy Gorgonzola Sauce p. 525

This dish reminds of one of my standard meals at our favorite restaurant. Only without the chicken. The sauce is very easy, yet makes the meal.

Start by melting butter. Meanwhile mix crumbled gorgonzola cheese (the good stuff, don’t skimp here) with milk. When the butter is melted add in the milk/cheese mixture. Stir this until its a nice creamy sauce. A few lumps are okay, but I found that as I stirred I tried to mash cheese lumps against the side of the pan and this worked well.

Once your pasta is cooked and your sauce done combine the two adding some Parmesan cheese as a final garnish.

One variation is to add arugula and cherry tomatoes. I’m not a huge fan of arugula, but it was tasty. Other things I thought of to add in include: frozen peas, chopped asparagus, and cooked chicken.

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