The sharpness of Gorgonzola makes a tasty
blue cheese pasta sauce that exceeds expectations.
If you aren’t crazy about the flavor
of blue cheese, you may prefer
to use Cambozola, a relatively
mild-flavored cross between
Gorgonzola and Camembert. Whichever way you go, you'll have a pasta sauce that's creamy, cheesy, and heavenly — and easy, to boot!
Makes
4 servings (1¼ cups)
Total Time
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Ingredients
HEAT:
WHISK IN:
Test Kitchen Approved
Instructions
Heat cream and vermouth in
a saucepan over medium to
a simmer; cook until thick,
3–5minutes, then reduce
heat to medium-low.
Whisk in Gorgonzola; simmer
until melted and slightly thickened,
3–4minutes. Whisk in lemon juice
and nutmeg; season with salt
and pepper.
As the Gorgonzola melts, it will thin the sauce a little,
but it will thicken upon adding pasta and standing.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
:
% Daily Value*
Total Fat 34g 52%
Saturated Fat 23g 114%
Cholesterol 105mg 35%
Sodium 590mg 24%
% Daily Value*
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.
