Porcini Pasta with Creamy Gorgonzola Sauce
Porcini Pasta with Creamy Gorgonzola Sauce
Brie Thompson
4
5 minutes
15 minutes
Earthy porcini pasta in a creamy Gorgonzola sauce is the kind of dinner that feels special without any fuss. The Gorgonzola melts into rich, tangy cream, and a finish of Barrel Aged Dark Thick Sweet Balsamic adds a touch of sweetness to every twirl. Pair it with a juicy steak and a glass of red wine for a night in that feels like a night out.
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Ingredients
- 1 Package Tagliatelle
- 1 Pasta Rock
- ⅔ cup Heavy Cream
- 6 oz Gorgonzola, crumbled
- 2 tsp Feta & Herb Dipper
- 1 tsp Pepper
- 2 tsp Barrel Aged Dark Thick Sweet Balsamic, to finish
Directions
Bring 4 quarts of water to a boil over high heat. Add the Pasta Rock to season the water according to package directions. Add the Tagliatelle and cook according to package directions. Drain, cover, and set aside.
Bring the heavy cream to a boil in a small saucepan over high heat. Reduce the heat to medium and add the Gorgonzola, Feta & Herb Dipper, and pepper. Stir until the cheese melts and the sauce is smooth.
Add the pasta to the sauce and toss until coated. Finish with Barrel Aged Dark Thick Sweet Balsamic. Serve immediately.