15-Minute Gorgonzola Pasta Sauce |
Four ingredients and 15 minutes is all it takes to make this savory Italian cheese sauce. This is great not only for pasta but also for dishes like the Rolled and Stuffed Chicken Breasts. Makes about 1 cup (250 mL).
Ingredients
- 1 tbsp (15 mL) unsalted butter
- 1 large shallot, minced
- 1 cup (250 mL) chicken stock
- 8 oz (250 g) Italian Gorgonzola cheese, crumbled
- ½ cup (125 mL) shaved Parmesan cheese (garnish for pasta)
- ½ cup (125 mL) toasted pine nuts (garnish for pasta)
- ⅓ cup (80 mL) chopped parsley (garnish for pasta)
Directions
1. Heat the butter in a medium heavy-bottomed pot over medium heat; add the shallot and sauté for 1 minute. Pour in the chicken stock and boil over high heat until the sauce is reduced to ½ cup (125 mL).
2. Turn the heat to low and whisk in the Gorgonzola cheese. When the sauce is smooth and thick, pour over hot, cooked pasta and garnish with fresh Parmesan, pine nuts, and chopped parsley.
Excerpted from In a Pinch: Effortless Cooking for Today’s Gourmet by Caren McSherry. Copyright © 2010 by Whitecaps Books Ltd. Excerpted by permission of Whitecap Books.
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