Farfalle (butterflies) refers to a type of dried pasta, also commonly referred to as bow ties. Usually tossed with tomato sauce, this pasta provides predictable and satisfying comfort food. But add a few ingredients like Gorgonzola cheese and cream, and farfalle is not just pasta anymore, but a luxurious gourmet dish. The cheese, a cow’s milk cheese with blue veining, is made in Gorgonzola, a town in Lombardia in northern Italy. There is Gorgonzola dolce (sweet) and Gorgonzola forte (aged). In this dish, the sweet version is perfect.\r\n
SERVES 4 to 6\r\n
2 tablespoons unsalted butter
2 tablespoons minced fresh sage
1 cup crumbled Gorgonzola dolce cheese
1/3 cup heavy cream
Grinding black pepper
1 pound farfalle
Melt the butter in a large sauté pan over medium heat and stir in the sage. Lower the heat and add the cheese, stirring to melt it evenly. Add the cream slowly. Season with pepper. Cover and keep the sauce warm while the farfalle are cooking.
Cook the farfalle in 4 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until the farfalle are al dente. This means that the farfalle is done when a piece broken in half reveals no uncooked flour in the center.
Drain and add the farfalle to the sauté pan with the gorgonzola sauce. Toss gently over medium heat to coat the farfalle. Transfer the mixture to a serving platter. Give a good twist of the peppermill over the top and serve hot.
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