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BVC Eats: Creamy gorgonzola pasta sauce

garlic clovesAs a rule I’m not crazy about Italian restaurant food. Why pay all that money for pasta? This shows what kind of uncivilized philistine I am. That said, I fell in love twenty years ago with gorgonzola cream sauce on pasta at Dave’s Italian Kitchen. Dave has since downsized his operation (now Dave’s New Kitchen) so that he can, like, have a life as well as a restaurant, and I forgive him for it, but he no longer offers the gorgonzola sauce. So I had to make one up.

1 cup gorgonzola cheese, rind removed, room temperature
4 T butter
1 c heavy cream
minced & smashed garlic – as much as you can stand
½ cup minced onion
fresh ground black pepper

Melt the butter over medium heat. Add the onions, garlic, and pepper. Cook gently until the onions are transparent but not brown.

Add the cream and stir. Bring all this to a boil, then reduce heat and simmer until slightly thickened, about 4 minutes.

Remove from heat. Add the cheese. Stir until the cheese melts. You may have to return the pan to the burner until the cheese melts.

Toss the sauce with hot pasta. This sauce may be refrigerated and lightly reheated before use.

PS, if you’re ever in Evanston, IL, Dave’s New Kitchen still offers Pasta Aglio e Olio, Pasta Alfredo, Pasta Carbonara, and Pasta Pesto, all of which are swoonworthy. His thin-crust pizza is mighty fine, too – ask for it with 2 T of melted butter poured over it, and say I sent you. He’ll say, “Oh, that crazy woman. Right.”

Obviously my disinterest in Italian restaurants doesn’t apply to Dave’s.

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