Pasta Butterflies with Gorgonzola

2 servings

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Pasta Butterflies with Gorgonzola Ingredients

3 qt Water	1 c Heavy cream
1 tb Butter	1/2 c Beef broth; canned
1/4 lb Gorgonzola cheese or	Fresh ground black pepper
1 Ripe tomato	1 c Farfalle or rigatoni

Instructions for Pasta Butterflies with Gorgonzola

Fill a large saucepan with water and place over high heat to boil for pasta. Melt butter in a saute pan or skillet over low heat, adding cheese and mashing with a fork (cheese will melt). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 minutes. Pour in broth and simmer 3 minutes; season to taste with pepper. Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour into a warm bowl; mix with hot sauce and serve. NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there. Recipe by: =AC Cole Publishing Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb 01, 99, converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized