Pasta with Gorgonzola and Sweet Onion Recipe - Allrecipes.com
Pasta with Gorgonzola and Sweet Onion Recipe
  • READY IN 35 mins

Pasta with Gorgonzola and Sweet Onion

Recipe by  

"This is an unusual but incredibly tasty pasta dish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a large skillet over medium high heat. Saute onions until golden brown, about 10 minutes. Stir in garlic, and cook for 2 minutes. Remove from heat, and stir in balsamic vinegar.
  3. In a large bowl, combine pasta, onion mixture, and Gorgonzola. Toss until evenly coated, and cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2003

O.K. Lisa---you deserve major kudos! This pasta was definitely an "S", as in Superb, Sublime, Sophisticated, etc. I followed your recipe to the "T", with just 2 changes. I used Maytag blue cheese, instead of the Gorgonzola. My second change was proportions of sauce to pasta. I ended up doing 3/4 of all sauce ingredients, but instead of doing 3/4 of the pasta----I did 1/2 pound pasta, and this entree was perfect for 2. In other words, a little more sauce to pasta ratio. I also want you to know that the entire sauce can be made WELL in advance. At serving, I cooked the pasta, and tossed it with the sauce over heat---Too tasty for words. Thank you so much for sharing. More recipes, please!

 
Most Helpful Critical Review
Mar 17, 2011

I thought I would love this recipe because I love all of the ingredients on their own. But after making it, it seems to me to be a huge waste of Gorgonzola. I'm sorry.

 

85 Ratings

Apr 05, 2005

This was great! I have made it several times, sometimes adding sauteed baby bella mushrooms, chopped spinach, or even leftover cooked chicken. I am a huge fan of gorgonzola, and this is the best vehicle for gorgonzola I've ever had. When I have added those other ingredients, I simply double the cheese and balsamic vinegar so the flavors don't get too diluted. And I've even managed to find a way to eat the arugula that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped arugula in the last step, and the heat of the pasta wilts it nicely.

 
Feb 25, 2007

I don't feel right about simply rating this because I used it more as a jumping off point. I was afraid of using so much onion. So I added: chopped frozen spinach, jarred roasted red peppers, fresh basil, and extra vinegar. It was fabulous, even my roommate who is sometimes afraid to try what I cooked said she would eat a full portion if I made it again.

 
Oct 26, 2009

I thought this recipe was great! What a nice change from tomato sauce or cheese sauce. My husband thought it was weird but he did eat 2 servings! Thanks!

 
Jan 20, 2009

This was fantastic. I added some cooked chicken, and used some of the stock to dilute the sauce, as it was a little too thick. That may have been because I used 8 oz. of gorgonzola, rather than 4. I added crushed red pepper and julienned sun-dried tomatoes. It was extremely flavorful. I had this for dinner last night, and have already had 2 more servings today! And I NEVER eat lunch! I served this over vermicelli. Thanks for a wonderful recipe, and thanks other reviewers for ideas. In the future, I might add some good olives.

 
Feb 18, 2003

My "meat and potatoes" man loved this dish! I can't believe we ate the whole thing, made half since there's only two of us. The taste of the carmelized onions, the balsamic vinegar and the cheese blended together beautifully to make an extraordinary pasta dish. I added additional salt and pepper at the table. Served with a plate of sliced apples and pears would've been delightful! Next time...

 
Mar 17, 2011

Fantastic! I have now made this twice, and although I think it is delicious as is, I think it is AMAZING with a couple changes - one rather weird-sounding. First - actually caramelize the onions. You cannot caramelize onions in only 10 minutes - sauteed onions are different from caramelized onions. This recipe really benefits from truly caramelized onions, which need to be cooked more slowly over a relatively low heat. Caramelized onions becomes wonderfully sweet - it's sort of amazing that you can get such a flavor from a regular onion (and I did use regular yellow onions.) The sweetness off-sets the gorgonzola cheese, and I think that many people who did not like the recipe might like it if they truly caramelized the onions. Also - the second time I made this, I added a lot of sea salt to the cooking onions, and then took a page from a pork chop recipe I think I invented - I mixed a LOT of balsamic vinegar (much more than called for), apple juice, and a bit more sea salt with the cooked onions, and let it reduce while still over heat. This is quite a departure from the recipe, but it added a wonderful sweet-savory flavor which went well with the cheese. It does not end up tasting like apple juice at all, and it also adds a bit more liquid. I also mixed the pasta/sauce with the cheese very well while it was still warm, so the cheese melted completely, forming just a creamy coating, and added chopped almonds for crunch and a subtle flavor. SO good.

 

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Nutrition

  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 92.3 g
  • 30%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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