Penne Pasta with prosciutto and Gorgonzola cheese in a cream sauce

Penne Pasta with prosciutto and Gorgonzola cheese in a cream sauce

 


Penne al Prosciutto e Gorgonzola 
Ingredients:  
1 pound penne pasta
2 tablespoons olive oil
2 tablespoons chopped green onion
8 ounces prosciutto
2 teaspoons minced garlic
1 tablespoon chopped fresh parsley
½ cup crumbled Gorgonzola cheese
1 cup cream
1 teaspoon fresh cracked black pepper
2 tablespoons Parmesan cheese
  Directions Cut prosciutto into ½-inch dices; set aside. Heat in frying pan over medium heat. Cook garlic, green onion, prosciutto and parsley 5 minutes or until sizzling, stirring often. Add cream and bring to a boil. Cook 10 minutes or until thickened. Stir in Gorgonzola cheese, turn heat to low, and simmer 5 minutes or until cheese is melted. Meanwhile, boil penne pasta according to package directions; drain well, and combine with sauce. Toss with Parmesan cheese and black pepper. Note: Despite the trendiness of Gorgonzola cheese—showing up on restaurant menus and in pizzerias across the country—few people know the real meaning of its name. Gorgonzola is the name of the town near Milan in northern Italy where it is produced and stored in caves. Belonging in the blue cheese family, it comes in two different styles: “Dolce,” with a sweet flavor and creamy texture ideal for flavoring pasta sauces, and “Piccante,” which means a cheese sharper in flavor and dry in texture. This type is best eaten as an appetizer or crumbled for topping both pizzas and salads. It is also the perfect accompaniment for a glass of good red wine. Servings 4