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Celebrating 20 Years with 20 days of eating and drinking - March 2-21

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Penne Gorgonzola

Penne Gorgonzola

Chef: Will Studd

View other recipes that are: cheese

Ingredients and Method

  • 100g unsalted butter
  • 250g Gorgonzola
  • 5 sage leaves
  • 100ml double cream
  • Grated nutmeg
  • Reggiano cheese
  • Gently heat the butter in an open pan.
  • When melted, slowly stir in gorgonzola (broken into pieces), then cream and sage leaves.
  • Stir gently until melted. (If sauce becomes too thick add some milk).
  • After gently simmering for several minutes, remove the sage leaves and season with grated nutmeg.
  • Toss cooked, warm penne in the pan with the sauce.
  • Serve topped with freshly grated Parmigiano Reggiano.

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