Penne and Artichoke Hearts With Gorgonzola Sauce

"The reworking of a recipe I got from someone else that I tweaked beyond all recognition... My serving size is pretty small because I like to enjoy pasta as a course rather than as the huge main focus of a meal. This is also a brilliant sauce to serve over gnocchi, if you feel so inclined, and I often do."
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Ready In:




  • Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
  • While pasta is cooking, heat olive oil in large skillet over medium heat.
  • Add garlic and saute for 1 to 2 minutes.
  • Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
  • Add cheese and heavy cream. Simmer a few minutes until cheese melts.
  • Season with black pepper, onion powder and red pepper then set aside.
  • Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
  • Toss with minced parsley then transfer to serving vessel.
  • Top with toasted pine nuts then serve at once.

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