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RIGATONI GORGONZOLA PASTA RECIPE

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Rigatoni pasta in blue cheese cream sauce
 

Ingredients for 2 portions:

10 oz. dry rigatoni pasta,
300 ml. whipping cream,
65 gr. blue cheese,
1 tsp. minced garlic,
1 tbsp. butter,
1/2 cup sliced mushrooms,
1/2 cup sliced bell peppers,
1/2 cup snap peas,
1/2 cup broccoli,
salt and pepper to taste,
freshly grated parmesan and
chopped tomato for garnish.

Recipe: Heat the butter in a medium frying pan and saute the garlic with the vagetables for approximately 5 minutes. Add the cream and the blue cheese, season to taste and reduce the sauce to almost half over medium heat. In the meantime, boil the rigatoni pasta according to package instructions. Add the boiled and strained rigatoni to the blue cheese cream sauce and toss well to coat all the pasta with the sauce. Serve with fresly grated parmesan cheese if desired, and garnish with 1 tbsp. chopped tomatoes. Cooking tip: Half-half or table cream are suitable substitutes to whipping cream in this recipe. That is if you prefer lighter cream sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last decade he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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