Friday, December 4, 2009

Penne with Gorgonzola & Walnuts

Do you go ga-ga over gorgonzola?

Just this morning, did you say to yourself, "Screw dieting!"?

If you answered "Yes!" and "Yes!" then we have just the dish for you!

This pasta tastes best when served in a super-sized soup bowl while it's still steaming hot with a few apple slices on the side for contrast, while you curl up in a blanket in front of a roaring fire, sipping on a fine glass of wine. Are you seeing the picture we're drawing here? Of course, eating it on a simple plate at the kitchen table is perfectly acceptable too - this dish will impress however it's dressed.

So, if you have gorgonzola and brandy in your house right now, this mouth-watering pasta can be yours for the low, low prep-time of fifteen minutes!

And just so we're clear......Mr. Gorgo and Mr. Brandy are the superstars of this show.


Penne with Gorgonzola and Walnuts

14 Ounces Penne (or Rigatoni)
4 Tablespoons Butter
One Cup Gorgonzola Cheese, crumbled
2 Tablespoons Brandy
One Cup Heavy Cream
2/3 Cup Walnuts, lightly toasted and coarsely chopped
One Tablespoon Freshly Chopped Basil
One Cup Parmesan Cheese
Salt and Pepper to taste

Cook Pasta - we all know how to do that, right? Well, while that's cooking......

Melt the butter in a large saucepan or wok over medium heat. Add the gorgonzola cheese and stir until melted. Add the Brandy and cook for 30 seconds, then pour in the cream and cook for 1-2 minutes, stirring until the sauce is smooth.

Stir in the walnut pieces, basil, and half the Parmesan Cheese, then add the pasta. Season to taste with salt and pepper. Return to heat, stirring frequently, until heated through. Divide the pasta among 4 warmed bowls, sprinkle with remaining Parmesan Cheese.

Take your seat in front of the fire. Smile! Enjoy! Worry about where this delicious bowl of heaven is going to take up residence on your body... tomorrow!

Stay in THIS moment!

Ahhhhhhh....that's goooood....


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