Best 9 Bow Ties With Gorgonzola Sauce Recipes

FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE

Steps:

• 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
• 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
• 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
• 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Steps:

• 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
• 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
• 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
• 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
• 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot.
• Stir in cheese.
• Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
• Add pasta, peas and seasonings; cook, stirring frequently, until heated through.
• Sprinkle with nuts before serving.

SUN-DRIED TOMATO AND BOW TIE PASTA

Steps:

• Make pesto: In a small mixing bowl, combine basil, pine nuts, and 1 tablespoon olive oil.
• In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.
• In a large skillet over a medium heat, saute garlic in 1/8 cup olive oil. Simmer for 1 minute being very careful not to brown the garlic. Stir in the mushrooms and let them saute until tender. Add the pesto, salt, cayenne, and sun dried tomatoes. Reduce heat to low and let the mixture simmer.
• Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente, drain well.
• In a large mixing bowl, toss pasta and sauce until the pasta is well coated.

CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
• Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
• Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
• Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

CHICKEN AND BOW TIE PASTA

Steps:

• Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

FOUR-CHEESE BAKED BOW TIES

Steps:

• Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
• In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
• Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.

BOW TIE PASTA WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• 1. Heat evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.
• 2. Add peas, pasta and seasonings; cook, stirring frequently, until heated through.
• 3. Sprinkle with nuts before serving.

FARFALLE WITH GORGONZOLA SAUCE

Steps:

• Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.