This is a recipe I made for my sister and her husband for their wedding anniversary. I got it from Food.com, formerly known as Recipezaar.
1 lb. penne
2 tbsp olive oil
1 tbsp butter
4 garlic cloves, minced
2 shallots, minced
2 tbsp flour
1 cup chicken broth
⅓ cup heavy whipping cream
8 oz. gorgonzola, crumbled
3 tbsp fresh sage, finely chopped
½ tsp salt
Boil penne according to package directions. Drain well.
Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add garlic and shallots and saute until soft and translucent.
Add flour and cook for 1 minute. Whisk in the chicken broth and heavy whipping cream. When it comes to a boil, turn heat down to low and add gorgonzola, sage, and salt. Stir until cheese melts into sauce.
Add cooked pasta to skillet and toss to coat. Garnish with more chopped sage, if desired.
Makes 4 servings.
You have to really like gorgonzola to like this dish, but if you do, then it's awesome. Creamy and tangy. We served it with grilled steak, green beans, caesar salad, and garlic breadsticks. A note on the number of servings: It makes 4 servings as an entree. If you are serving it as a side dish, like we did, it will make much more than 4 servings, probably more like 8.
Note: Gorgonzola should not be eaten by pregnant women. There is a restriction on soft, unpasteurized cheeses for pregnant women. It was one thing that my sister and I really missed when we were pregnant. So this would be a great dish to make for a gorgonzola lover who just had a baby! :)