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.
- 9 ounces short pasta, like cavatappi
- 3 ½ ounces gorgonzola cheese, plus some extra for topping
- 2 ounces creamy goat cheese
- 3 ½ ounce emmental cheese, grated (or Jarlsberg)
- 5 ¼ ounces mascarpone
- 1 large clove garlic, minced
- 1 sprig fresh sage leaves
- 1 Tablespoon snipped fresh chives
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup white wine
- 2 ¼ cups water
- chopped fresh sage for topping
- 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.
- Serve 4 as a side, 2 as a main
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