Recipe by Amy
"Extremely easy and quick pasta sauce recipe. Use for cooked chicken or shrimp, too. For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening."
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1 1/2 cups
dry white wine
1 1/4 cups
grated Parmesan cheese
Gorgonzola cheese, crumbled
black pepper to taste
I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavor. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!
Eh. I guess it's an acquired taste. My little cousin said it "smelled like toe jam, and tasted worse". I thought it was OK, not as good as a recipe at a local Italian restaurant, but OK. I don't think I'll make it again, because there are so many recipes for pasta sauces. It may stand to improve by adding some sun-dried tomatoes to kick it up a notch. That's just my suggestion.
I made this sauce to put over pasta, and it was quite delicious!! Instead of nutmeg, I added some pesto, and it gave it more of an Italian flavor. Very good!
This was very good. It was light, not overpowering like some gorgonzola sauces. I used half-and-half and it came out fine.
Oh, my....Yum!!! There is a restaurant in Portland that used to serve "Capellini & Gorganzola", this is the closest Gorganzola sauce I have found to duplicate the recipe. It must be the nutmeg! Make sure you really reduce the sauce after both the wine and cream...it produces a much thicker sauce. Yum!! Thank you!!
Quite good, next time I will add more than a pinch of nutmeg for more flavor.
I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well, we have been married almost 35 years and I have cooked a lot of very good pasta dishes so that was a huge compliment. I liked it too! I pretty much followed the recipe except I might have used a little more gorgonzola than specified.
I have now made this sauce 3 times. The secret, I believe, is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled. Trust me; it makes a difference. Also, be sure to reduce the wine as directed. Otherwise, sauce may be runny or curdled and the taste of wine may be overpowering.
added asiago cheese along with parmesan and we added a half a bag of mixed california blend veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 327
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