Many of you readers write to ask me for quick recipes to make for everyday meals. And many ask for pasta dishes with rich, creamy sauces. Although it may not be so clear on the photo, the pasta here is coated with a delicious walnut and Gorgonzola sauce. As always, the secret to preparing pasta with a creamy sauce is to cook it just a little less than al dente, and then to cook again in the piping hot prepared sauce. Here’s a recipe I often make at home and enjoy with a glass of good red wine.
• ¾ lb. / 350 g pasta (here, I’ve used mafaldine, ribbon-shaped with wavy edges)
For the sauce
• 1 ¼ cups / 300 ml heavy or whipping cream
• 2 tablespoons olive oil
• Salt, freshly ground pepper, and a pinch of freshly ground nutmeg
• 2 tablespoons ground walnuts
• 2 ¾ oz. / 80 g Gorgonzola (net weight, meaning without the rind, though if you wish you can use more)
• 2 tablespoons freshly grated Parmesan
• A few chopped walnuts (optional)
• About X tablespoons of equal parts of grated Parmesan and ground walnuts for sprinkling
Cook the pasta in a large pot of boiling salted water. I cook them for 1 minute less than indicated on the directions on the packet. If you’re ambitious, you can make homemade pasta. Click here for the recipe.
Remove the rind from the Gorgonzola. With 2 ¾ oz. / 80 g net, you’ll have enough, but you can add more if you and your guests are keen on Gorgonzola.
Add the cooked pasta and stir well to coat it with sauce. Increase the heat to medium and cook for 2 minutes, until heated through. If necessary, add some of the water set aside from the pasta pot.
Naturally, the pasta should be piping hot and thoroughly coated with the creamy sauce. If you wish, add a few chopped walnuts.