Penne Gorgonzola Recipe
Gorgonzola Dolce, sun dried tomatoes, spinach, roasted garlic, Parmigiano, cream.
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta cooking water.
Making the Sauce
- 3
Prepare the Roasted Garlic
If not already roasted, wrap garlic cloves in aluminum foil and roast in a preheated oven at 200°C (400°F) for about 30-35 minutes until soft. Squeeze out the roasted garlic from the skins and set aside.
- 4
Combine Sauce Ingredients
In a large skillet over medium heat, add the heavy cream and bring to a gentle simmer. Add the Gorgonzola Dolce cheese and roasted garlic, stirring until the cheese is melted and the mixture is smooth.
- 5
Add Sun-Dried Tomatoes and Spinach
Stir in the sun-dried tomatoes and fresh spinach, cooking until the spinach has wilted, about 2-3 minutes.
- 6
Season the Sauce
Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
Combining Pasta and Sauce
- 7
Mix Pasta with Sauce
Add the drained penne pasta to the skillet with the sauce. Toss well to coat the pasta evenly with the sauce.
- 8
Serve
Plate the Penne Gorgonzola and sprinkle with freshly grated Parmigiano-Reggiano cheese. Serve immediately while hot.
