Rigatoni with Gorgonzola Cream Sauce

Rigatoni with Gorgonzola Cream Sauce
Recipe type: entrees
Serves: Enough sauce for 12 ounces of cooked pasta.
  • ¾ pound rigatoni or ziti
  • 2 tablespoons unsalted butter
  • 1-1/2 cups whipping cream
  • 2 ounces (1/2 cup) Gorgonzola cheese, crumbled
  • ½ cup freshly grated Parmesan cheese
  1. Cook pasta until al dente, drain well, keep warm.
  2. In a large saute pan set over medium heat, melt the butter (do not brown).
  3. Add whipping cream and raise heat to med.-high.
  4. Add Gorgonzola and bring the sauce to a steady simmer to reduce slightly (about 3 min.)
  5. While creaming the small crumbles of Gorgonzola into the sauce with the back of a spoon.
  6. Lower heat.
  7. Add cooked pasta to sauce.
  8. Toss to coat.
  9. Add Parmesan & toss again.
  10. Serve at once.