I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Creamy Gorgonzola One Pot Pasta

The one pot pasta trend has been all over the internet for a while now. The idea is appealing – just one pot to clean with a complex pasta result. I’ve had some hits and misses, but landed on this as a delicious, creamy treat packed with tangy flavor. These recipes are often touted as quick, hands off meal. I don’t find that to be particularly true. You need to stir the pasta frequently, or it sticks into a gummy mush on the bottom of the pot. It’s still remarkably easy, but it does need some attention.

The combination of cheeses in my version creates the perfect balance of tangy, creamy and salty. And I think sage is the perfect foil for blue cheese of any kind. I find all the cheeses at the counter of a large grocery store, and ask the folks at the counter to cut pieces to size. Any little extra bits can be added to the top of the pasta or served as a snack beforehand. I have also made this recipe using bits of cheese leftover from a party cheese board, which makes a great post party meal.

Creamy Gorgonzola One Pot Pasta
Serves 4
Print
Ingredients
  1. 9 ounces short pasta, like cavatappi
  2. 3 ½ ounces gorgonzola cheese, plus some extra for topping
  3. 2 ounces creamy goat cheese
  4. 3 ½ ounce emmental cheese, grated (or Jarlsberg)
  5. 5 ¼ ounces mascarpone
  6. 1 large clove garlic, minced
  7. 1 sprig fresh sage leaves
  8. 1 Tablespoon snipped fresh chives
  9. 2 teaspoons salt
  10. 1 teaspoon ground black pepper
  11. 1 cup white wine
  12. 2 ¼ cups water
  13. chopped fresh sage for topping
Instructions
  1. Place pasta, cheese, herbs, salt and pepper in a large saucepan in the order listed, then pour over the wine and water. Bring to a bubble over medium heat, stirring frequently, and cook for about 20 minutes, until the pasta is al dente and coated with a creamy sauce. Stir a lot at first to prevent the pasta from sticking to the bottom of the pan. Remove the sage sprig and leaves. Season to taste with extra salt and pepper. Serve immediately topped with crumbled gorgonzola and chopped fresh sage.
  2. Serve 4 as a side, 2 as a main
The Runaway Spoon http://therunawayspoon.com/blog/

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>