Farfalle with Gorgonzola Sauce / Farfalle al Gorgonzola


  • 2 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 tablespoons minced fresh sage
  • 1 cup crumbled Gorgonzola dolce cheese
  • 1/3 cup heavy cream
  • Grinding black pepper
  • 1 pound farfalle


  1. Melt the butter in a large sauté pan and cook the onions until they are soft. 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 saute’ pan with the gorgonzola. Toss gently over medium heat to coat the farfalle. Transfer the mixture to a serving platter. Give a good twist of the peppermill and serve hot.

This recipe was featured on Season 21 - Episode 2125.

Print This Recipe



This was an amazing sauce. I sautéed some cut chicken breast then made the sauce In the same pan, added quartered artichoke hearts. I plated it by putting some linguine on a plate put the sautéed chicken on top of that and poured some sauce on top of that. WOW!!! It was amazing. I will definitely make this again for guests!!! Thank you. Ms. Esposito you are an inspiration.


Made this for dinner last night, it was delicious. enjoy watching your show, have been for 20yrs.


I have made this recipe a few times. Biggest complaint I get? It’s too much. You say it serves 4. Try 10!

Darian Harder

We cut the recipe in half, because it made a ton.

Leave a comment

Your comment will be revised by the site if needed.