Penne in pear and gorgonzola cream sauce
20 min.
4
13
CAPELLO BIANCO PENNE RIGATI
400 g
Butter
4 tbsp.
Heavy cream
200 ml
Pear
1 pc.
Gorgonzola cheese
200 g
Salt and freshly ground black pepper
to taste
Walnut
2 pcs.
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PREPARATION:
- Cook penne for 11 minutes al dente in salted water in a large saucepan. Before draining all the water, pour about 150 ml of water into a glass. The high content of starch in this water will then make the sauce thicker and silky.
- Melt butter in a large deep frying pan and grate a whole pear into it on a medium grater.
- Finely chop gorgonzola and add to the pear in the oil, stir, pour half a glass of water from under the pasta until the sauce thickens
- Add cooked penne, mix with the sauce until it covers evenly each piece of paste. Add a little more starchy water if necessary.
- Chop or grate walnut and sprinkle for taste and garnish. Buo appetito!