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Cover: Mamma Mia!

25May 12

Sage and Gorgonzola Fettucine

Sage and Gorgonzola Fettucine

You might notice that I like my ribbon pastas. This one’s also suitable for vegetarians (but not vegans): it’s another delightfully simple pasta dish – almost stupidly so! – with a rich, creamy, meat-free sauce.

Gorgonzola has been around for over a thousand years, is named after a town in the northern Italian region of Lombardy, and is a soft, crumbly, blue-veined cheese made from the milk of goats or cows. Very similar to the French Roquefort, both cheeses are made by the addition of varieties of penicillin bacteria. Whilst this might not sound very appetizing, the results are simply delicious.

Last time my wife and I had this, we experimented with a contrasting side dish. Take 10 or 12 small shallots, boil them for ten minutes in lightly salted water, and then roast under the grill for five minutes (to caramelize). You’ll need to do this before preparing the pasta. Then, whilst the pasta and sauce cook, mix a couple of tablespoons of balsamic vinegar, a couple of olive oil, and a small amount (one tablespoon) of brown sugar together. Pour over the roasted shallots, and heat through in a frying pan for about five minutes, making sure they’re covered in the sticky brown sauce. We liked the contrast of this sweet and sour side dish with the creamy pasta. If you try them together, let me know what you think. If you prefer to play it safe, a salad with some bite, such as this curly asparagus salad with goat’s cheese and Medjool dates, will do ideally.

Sage & Gorgonzola Fettucine
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This one’s also suitable for vegetarians (but not vegans): it’s another delightfully simple pasta dish
Ingredients
  • 25g butter, cubed
  • 6-8 sage leaves, chopped roughly (set several aside for garnishing)
  • 120g Gorgonzola cheese
  • 80ml double cream
  • 1 tablespoon of dry vermouth
  • 1 teaspoon of fine flour
  • 200g fettuccine pasta
  • 50-100g Parmesan cheese shavings
  • Salt and pepper
Instructions
  1. As the sauce element is so stunningly simple, start off by getting the pasta going: bring a large pan of lightly salted water to the boil, and cook the pasta till al dente.
  2. Meanwhile, melt the butter in a good cast iron skillet, or heavy-bottomed frying pan. Crumble the Gorgonzola into the pan, and heat for 2 or 3 minutes until the cheese has melted. Add the cream, vermouth and flour, stirring vigourously and continually, to combine into a smooth sauce.
  3. Add the chopped sage, and continue stirring constantly. Let the sauce reach boiling point and thicken a little, then season and remove from the heat. Drain the pasta, and then return it to the pan. Pour over the sauce, and toss or stir it all together, coating all the pasta. Serve immediately, garnished with the last sage leaves.

 

 

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2 comments

  1. My little sister just decided to become a vegetarian, so I´ll make this as a surprise for her!

    Reply
  2. […] and form according to the region. You can serve it up with different sauces; Pomodoro, Pesto and Gorgonzola are three […]

    Reply

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About Gianluca Dievole

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About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.