Penne Pasta in Gorgonzola Cream Sauce
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, smashed and chopped
- 1 cup vegetable or chicken stock
- 1 pound penne pasta, cooked aldente
- 1 cup heavy cream
- 1 cup (6 ounces) crumbled Gorgonzola cheese
- Juice of ½ lemon
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons coarsely chopped fresh Italian parsley
Instructions:
It's the perfect accompaniment for a glass of good red wine.
- Warm a 10-inch noncorrosive sauté pan over medium-high heat until hot. Add the butter and melt until lightly brown. Add the onion and garlic; cook until translucent. Add the stock and cook until three-fourths reduced. Add the penne. Toss and cook for 3 to 4 minutes. Add the cream and the cheese. Bring to a boil; cook 2 minutes. Add the lemon juice to thin the texture slightly. Season with the pepper and sprinkle with the parsley. Serve with warm, crusty bread and a spinach salad.