Pasta Shells With Gorgonzola Cheese Sauce
Per serving
Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like.
Ingredients
4 serv.Step-by-step instructions
- 1
In a large pot of boiling water, cook the pasta for 10 minutes, or until al dente.
- 2
Meanwhile, in a small saucepan, gently heat the Gorgonzola, milk and butter.
- 3
Stir with a wooden spoon to make a smooth sauce; stir in the cream and add salt if necessary.
- 4
Drain the pasta, shaking to remove excess water.
- 5
Combine the hot pasta and hot sauce in a large serving bowl, tossing until the pasta is well coated.
- 6
Serve immediately with grated Parmesan.
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