Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)
Pasta alla gorgonzola is a sauce of two cheeses and almost nothing else, and it comes together in the time the pasta takes to boil. The recipe asks for the strongest mountain or valley gorgonzola you can find, softened by ricotta and a little milk, then rounded out with nutmeg and herbs. The contributor insists no other cheese will do. Ridged pasta such as penne holds the sauce well.
Instructions
Set a large pot of salted water on to boil and cook the pasta in it. Start the sauce while the water heats so the two finish together.
Put a few drops of olive oil in a saucepan, ideally cast iron, and crumble in the gorgonzola. Keep the heat very low so the cheese melts gently and turns runny without catching on the bottom.
Stir in the ricotta once the gorgonzola has melted, and keep warming until the mixture becomes a smooth sauce. If it stays too thick, add a little of the milk and heat it through again.
Grate in plenty of nutmeg, add the mixed herbs, and take the pan off the heat. Let the sauce stand for a little while so the flavours settle.
When the pasta is cooked, drain it well and tip it into a mixing bowl. Pour over the gorgonzola sauce and mix thoroughly with a wooden spoon until every piece is coated.
Serve straight away, since the sauce thickens as it cools. Ridged pasta holds the sauce best.
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