Extremely easy and quick pasta sauce recipe.  Use for cooked chicken or shrimp, too.  For a lower fat version, substitute half and half for the cream and add a teaspoon of cornstarch for thickening.

Gorgonzola Pasta Sauce

dry white wine

heavy cream

Parmesan cheese

Gorgonzola cheese, crumbled

nutmeg

black pepper

In medium saucepan, cook white wine over high heat until reduced by half.  Add cream, reduce heat, and cook until reduced by one-third.  Add parmesan, gorgonzola and nutmeg.  Stir until cheeses melt and sauce is creamy.


I thought this was a great recipe for gorgonzola sauce. It was a bit runny, but it had really good flavor. I increased both the cheeses. I also browned some chicken peices in garlic with olive oil and added that to the finished sauce with a bit of broccoli. Then I served it over penne pasta. Yum!

I made this sauce to put over pasta and it was quite delicious!! Instead of nutmeg I added some pesto and it gave it more of an Italian flavor. Very good!

This was very good.  It was light, not overpowering like some gorgonzola sauces.  I used half-and-half and it came out fine.

Oh my....Yum!!! There is a restaurant in Portland that used to serve "Capellini & Gorganzola" this is the closest Gorganzola sauce I have found to duplicate the recipe. It must be the nutmeg! Make sure you really reduce the sauce after both the wine and cream...it produces a much thicker sauce. Yum!! Thank you!!

Quite good next time I will add more than a pinch of nutmeg for more flavor.

I made this sauce and served it with penne pasta and my husband said that it was the best pasta I had ever made for him. Well we have been married almost 35 years and I have cooked a lot of very good pasta dishes so that was a huge compliment. I liked it too! I pretty much followed the recipe except I might have used a little more gorgonzola than specified. REVISED 3/19/2011: I have now made this sauce 3 times. The secret I believe is the quality of the ingredients. Don't expect great results if using gorgonzola that is purchased already crumbled. Trust me; it makes a difference. Also be sure to reduce the wine as directed. Otherwise sauce may be runny or curdled and the taste of wine may be overpowering.

added asiago cheese along with parmesan and we added a half a bag of mixed california blend veggies.

Added garlic and chicken. Used less wine and less cream. Added a little corn starch to thicken the sauce and served with gnocchi. Very good.

Eh. I guess it's an acquired taste. My little cousin said it "smelled like toe jam and tasted worse". I thought it was OK not as good as a recipe at a local Italian restaurant but OK. I don't think I'll make it again because there are so many recipes for pasta sauces. It may stand to improve by adding some sun-dried tomatoes to kick it up a notch. That's just my suggestion.

gorgonzola pasta sauce

Cook Time: 20 minutes

Total: 20 minutes

Servings: 4

Cost: $9.03 /serving

Author : Amy

Ingredients

Instructions

Top Similar Recipes from Across the Web

Gorgonzola Cream Sauce Pasta

Gorgonzola Pasta

Gorgonzola Pasta

Gorgonzola Cream Sauce For Pasta

Gorgonzola Sauce

Gorgonzola Sauce

Gorgonzola Sauce

Gorgonzola Shrimp Pasta

Gorgonzola Shrimp Pasta

Pasta Al Gorgonzola

Pasta Alla Gorgonzola

Leek and Gorgonzola Pasta

Steak with Gorgonzola sauce

Gnocchi with Gorgonzola Sauce

Gnocchi with Gorgonzola Sauce

Pasta With Gorgonzola and Arugula

Smoked Chicken Gorgonzola Pasta Sal...

Gnocchi with Creamy Gorgonzola Sauc...