Pasta in a Creamy Gorgonzola Sauce

Submitted by Barb G.

"A creamy, cheesy sauce with pasta, Good and easy week day dinner. The recipe comes from Fox Brook winery, Good served with Merlot."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 8

ingredients

• 1 1⁄2 cups Chardonnay wine
• 1 (8 ounce) package light cream cheese, softened
• pepper
• 1 pinch nutmeg
• 1 1 lb rotelle pasta or 1 lb linguine
• 2 tablespoons parmesan cheese
• 1⁄2 - 3⁄4 lb gorgonzola or 1/2-3/4 lb other blue cheese, crumbled
• 2 tablespoons chopped fresh parsley

directions

1. Heat wine to boiling, cook until reduced by half; Whisk in cream cheese until smooth, heat to boiling.
2. Reduce heat to low and simmer uncovered, stirring frequently, until thickened, about 15 minutes; Stir in seasonings.
3. Meanwhile, cook pasta according package directions.
4. Stir in parmesan cheese and HALF of Gorgonzola into cream sauce, pour over pasta: Sprinkle with remaining Gorgonzola cheese and parsley, serve.

Reviews

[NanaWag]

I have no complaints regarding this recipe. It was easy to prepare and tastes delightful. I used a double boiler in which to make the sauce, thinning it by adding a bit more wine. My guests thought it was very good.

 

[KellyMac6]

This had a really harsh flavor that was too overpowering for us. The cream cheese I think made it too thick. Thank you though for giving us something new to try.

 

[lia9558]

this was great. i did make a few changes. i increased the parmesan cheese to half cup and i used one pound of blue cheese. i also added one cup of chopped tomatoes.

 

[FlemishMinx]

We enjoyed this, wasn't too rich as these kinds of cheese pasta sauces can be (I think the cream cheese helps in this regard). I used the minimum amount of gorgonzola but will next try the maximum for a stronger flavor. Thanks for posting !