PENNE AND ARTICHOKE HEARTS WITH GORGONZOLA SAUCE
The reworking of a recipe I got from someone else that I tweaked beyond all recognition... My serving size is pretty small because I like to enjoy pasta as a course rather than as the huge main focus of a meal. This is also a brilliant sauce to serve over gnocchi, if you feel so inclined, and I often do.
Provided by drbecca26
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
- While pasta is cooking, heat olive oil in large skillet over medium heat.
- Add garlic and saute for 1 to 2 minutes.
- Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
- Add cheese and heavy cream. Simmer a few minutes until cheese melts.
- Season with black pepper, onion powder and red pepper then set aside.
- Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
- Toss with minced parsley then transfer to serving vessel.
- Top with toasted pine nuts then serve at once.
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Louis Vilon
[email protected]I would not recommend this recipe.
Emmanuel Ukah
[email protected]This dish was a bit bland for my taste.
Ariman Hidar
[email protected]I'm not a big fan of gorgonzola, but I thought this dish was still pretty good.
Kenneth Janetsky
[email protected]The sauce was a little too thick for my taste, but the flavor was good.
Lerato Gaopi
[email protected]This recipe was easy to follow and the dish turned out great. I would definitely recommend it to others.
Eli kudowor
[email protected]I made this dish last night and it was a hit with my family. The gorgonzola sauce was rich and creamy, and the artichoke hearts added a nice touch of flavor.
Pasindu Chamod
[email protected]This dish was absolutely delicious! The combination of the artichoke hearts, gorgonzola, and penne was perfect. I will definitely be making this again.