Prep 5 mins
Cook 14 mins
Campanelle with Grogonzola and Honey, translation. Campanelle means "bellflowers" in Italian. Delicate but sturdy shape, it has fluted petal-like edges and a hollow center for capturing the sauce. A very easy and elegant side or main dish! Found originally on the Barilla site but have changed it ever so slightly to suit our tastes.
- 1 cup half-and-half
- 3 ounces gorgonzola
- 1⁄8 teaspoon white pepper
- salt, to taste (optional)
- 1 (16 ounce) box campanelle pasta (I used Barilla)
- 1 tablespoon fresh flat-leaf Italian parsley, chopped, garnish (optional)
- 1 teaspoon honey
- chopped black olives, garnish (optional)
- Bring a large pot of water to boil.
- Heat half & half in a large skillet over medium-high heat.
- Add Gorgonzola and mix until cheese is melted.
- Add white pepper.
- Set aside.
- Cook pasta for 9 minutes.
- Drain, reserving 2 cups of pasta cooking liquid .
- Add 1 cup of cooking liquid and hot pasta to cheese mixture in skillet.
- Continue cooking until sauce thickens and pasta is al dente.
- Add additional hot cooking liquid to thin sauce as desired.
- Season if necessary.
- Transfer to a serving platter or bowl.
- Garnish with chopped parsley and black olive slices, if using.
- Drizzle with honey.