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Jun 26, 2009
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Gorgonzola Tomato Cream Pasta

By: Gino Gonzalez


Gorgonzola Tomato Cream Pasta

Gorgonzola is a type of blue cheese that’s used in salads, risottos, even as pizza topping. Some folks do not like the smell or taste of blue cheese. If you’re one of them, use crumbled feta cheese instead.

Serves 2
Prep and Cooking Time 25 minutes

 

2 tablespoons onions, minced
1/2 teaspoon garlic, minced
1 tablespoon olive oil
2 tablespoons butter
1/4 cup salsa pomodoro or
      ready-made tomato sauce
1 cup cream
1/4 cup chicken stock
3 tablespoons Gorgonzola cheese
1 tablespoon white wine
salt and pepper to taste
200 grams cooked penne

For garnish
3 tablespoons crispy bacon bits
Parmesan cheese, grated

 

Sauté onion and garlic in olive oil and butter. Add the rest of the ingredients and let simmer. Season with salt and pepper.

2  Toss in cooked pasta. Top with crispy bacon bits and cheese before serving.

 

Photography by Ocs Alvarez | Food Styling by Giannina Gonzalez

 




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