| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Italian | Fall, Italian, Main course, Pasta, Pasta sauce | 2 | servings |
INGREDIENTS
| 3 | qt | Water |
| 1 | tb | Butter |
| 1/4 | lb | Gorgonzola cheese or Roquefort cheese |
| 1 | Ripe tomato | |
| 1 | c | Heavy cream |
| 1/2 | c | Beef broth; canned |
| Fresh ground black pepper | ||
| 1 | c | Farfalle or rigatoni |
INSTRUCTIONS
Fill a large saucepan with water and place over high heat to boil for pasta. Melt butter in a saute pan or skillet over low heat, adding cheese and mashing with a fork (cheese will melt). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 minutes. Pour in broth and simmer 3 minutes; season to taste with pepper. Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour into a warm bowl; mix with hot sauce and serve. NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there. Recipe by: =AC Cole Publishing Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99, converted by MM_Buster v2.0l.
A Message from our Provider:
“Famous last words: I did it my way”