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Pasta Butterflies with Gorgonzola

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Fall Italian Main dish Pasta

Ingredients:

  • 3 qt Water
  • 1 tb Butter
  • 1/4 lb Gorgonzola cheese or Roquefort cheese
  • 1 Ripe tomato
  • 1 c Heavy cream
  • 1/2 c Beef broth; canned
  • Fresh ground black pepper
  • 1 c Farfalle or rigatoni

Directions:

Fill a large saucepan with water and place over high heat to boil for pasta.
 
Melt butter in a saute pan or skillet over low heat, adding cheese and mashing with a fork (cheese will melt). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 minutes. Pour in broth and simmer 3 minutes; season to taste with pepper.
 
Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour into a warm bowl; mix with hot sauce and serve.
 
NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there.
 
Recipe by: =AC Cole Publishing
 
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99, converted by MM_Buster v2.0l.