Recipe: Blue Cheese Sauce

Ingredients

• 8-oz of Gorgonzola
• 1/3 cup grated Parmesan
• 1/4 cup chopped parsley
• 1/2 tsp fresh ground black pepper
• 2 cups of whipping cream
• fresh parsley
• 12-oz of dry tortellini - cooked

Instructions

Step 1

Gorgonzola Sauce Ingredients
Take 2 cups of whipping cream, and 8-oz of Gorgonzola. We're going to divide it and cut off 2-oz to go in the freezer to garnish the top later. I also have:

* 1/3 cup grated Parmesan
* 1/4 cup chopped parsley
* 1/2 tsp fresh ground black pepper

Step 2

Mash the Gorgonzola Cheese
With a couple forks we're going to take the 6-oz piece of Gorgonzola and mash it up into small pieces. The forks work great since Gorgonzola will stick to your fingers and you'll eat half of it.

Step 3

Simmer the Sauce
Put the cream on medium heat and we're going to bring that up to a simmer. Be sure to watch it because it will boil over! We want to simmer in (just below a full boil) for about 5 minutes. That's going to reduce the cream slightly. After the five minutes, give it a stir and turn off the heat. Add the Gorgonzola, and whisk it in. In about 2 minutes it's going to melt and the cream will turn into an amazing Gorgonzola cream sauce.

Step 4

Season the Gorgonzola Sauce
We're going to throw in the pepper. And at this point we're going to add the 1/3 cup Parmesan cheese. Whisk that together - and the reason the heats off for the cheese additions is so it doesn't separate. You never really want to cook cheese (in a sauce). You just want it melt into the hot sauce.

Step 5

Gorgonzola Sauce Consistency
Because this is such a rich sauce you don't want it too thick - that's just about perfect - this will thicken as it cools and coats the pasta. And the last thing is the fresh parsley. This sauce is perfect for the larger pastas like tortellini, ravioli, gnocchi - it really works well with this rich sauce.

Step 6

Serve the Gorgonzola Sauce
I have 12-oz of dry tortellini I boiled, and it's still hot. I put it in a serving dish and I'm going to ladle over about 1/2 the sauce and then toss to coat. Once coated, I added more sauce and I'm going to crumble over the firm Gorgonzola that was in the freezer. It's much harder to crumble at room temp - it sticks to everything.

That's going to slowly melt as you serve this. A little more fresh parsley on the top, and that is just a masterpiece of a cream sauce. There it is in on our plate. So creamy, rich, delicious, it's just a great, great sauce. I hope you give it a try. Enjoy!