Farfalle with Gorgonzola Sauce #2 / Farfalle al Gorgonzola

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.

Serves 4-6


  • 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
  • Ingredients


  1. 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.
  2. 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.
  3. 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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please if possible put the complete recipe on one or two pages there is to much advertising comments it takes 5 sheets of paper to print a small recipe such as “Farfalle gorgonzola”

thank you,


My address is spelled wrong about my comment on putting the recipes on one or two pages and omit the extra comments “Farfalle gorgonzola”
took 5 pages for this very short recipe.

thank you,

Dave Dreyer

Dear Mary Anne, Here I am living in Toronto and I turned on PBS the other day and who’s on big time TV? Congratulations. We are serving the Butterfly Pasta with the Gorganzolla sauce this week-end. You haven’t changed a bit. Maybe when we are in NH we could get you and Guy along with Dick Miller? Again just a great show! David

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