Best 6 Fusilli With Creamy Gorgonzola Sauce Recipes

GORGONZOLA PASTA WITH BEEF TENDERLOIN

Steps:

• Toss the filet mignon medallions with the balsamic vinegar, brown sugar, salt, and pepper. Let rest in the refrigerator for 20 minutes.
• Meanwhile, prepare a pot of water to boil and cook pasta according to package directions. Drain and set aside.
• In a saute pan, heat the oil over medium heat. Add the beef. Cook without turning for 2-3 minutes, or until browned. Turn and repeat.
• Remove from heat and cover to keep warm. (If you would like the meat more well done, cook for additional time).
• Combine the butter, half and half, chicken broth, and white wine in a saucepan. Bring to a slow simmer and stir in the Parmesan and Gorgonzola.
• Season to taste with salt and pepper. Let simmer for 2 minutes, stirring to ensure the cheese has dispersed evenly.
• Toss the pasta with the sauce and filet mignon medallions. Garnish with additional Gorgonzola.

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

FUSILLI WITH CREAMY GORGONZOLA SAUCE

Steps:

• In a sauce pan combine butter and gorgonzola and stir until cheese is melted.
• Add half and half, tomato puree, tomato, walnuts. Keep over low heat.
• Meanwhile cook fusilli unti al dente. Drain and return to pot that it was cooked inches Add parmesan, cheese sauce, and basil. Season with salt and pepper.

FETTUCCINE WITH MUSHROOM-GORGONZOLA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions and garlic. Sauté until onions are tender, about 8 minutes. Add mushrooms and bell peppers. Sauté until tender, about 20 minutes. (Can be prepared 8 hours ahead. Cover and refrigerate. Rewarm before continuing.)
• Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well; return pasta to pot.
• Meanwhile, add 1 1/4 cups whipping cream and cheese to mushroom mixture. Simmer gently over medium heat until cheese melts, stirring occasionally, about 4 minutes. Stir in chives, parsley and basil. Add sauce to pasta; toss to coat. Season pasta to taste with salt and pepper. Transfer to bowl and serve.