Fusilli With Creamy Gorgonzola Sauce Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs), melted | |
| Gorgonzola | 1/4 pound | |
| Half and Half | 1 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Walnut halves | 3/4 Cup (16 tbs) | |
| Cumin seed | 1/2 Teaspoon | |
| Fusilli | 1 pound | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| 1 large ripe tomato, peeled, seeded, and sliced fine, then cubed | ||
| Salt | To Taste | |
| black pepper | 1 | |
Directions
1. In a saucepan, combine the melted butter and gorgonzola. Stir until the cheese is melted.
2. Add the half and half, tomato puree, walnut halves, and cumin seed. Keep over very low heat or set aside until pasta is cooked.
3. Cook the fusilli until al dente, drain, and return to the pot in which they cooked. Add the parmesan cheese, cream sauce, and tomato cubes. Toss well and serve warm or lukewarm.
2. Add the half and half, tomato puree, walnut halves, and cumin seed. Keep over very low heat or set aside until pasta is cooked.
3. Cook the fusilli until al dente, drain, and return to the pot in which they cooked. Add the parmesan cheese, cream sauce, and tomato cubes. Toss well and serve warm or lukewarm.
Chef
