Farfalle with Gorgonzola cream are sweet and simple dish with sauce that has nutty tang that comes from the blue cheese. It is also good with long pasta, such as spaghetti, trenette or tagliatelle. Gorgonzola is an Italian blue cheese made from pasteurised cows’ milk, pale yellow and streaked with greenish-blue veins. It has a distinct smell and can be mild, strong or sharp in flavour, depending on its maturity. It’s rich and creamy and generally used uncooked – try it as a dessert cheese or in salads or dips.
350 g dried farfalle
175 g Gorgonzola cheese, any rind removed, diced
150 ml panna da cucina or double (heavy) cream
pinch of sugar
10 ml/2 tsp finely chopped fresh sage, plus fresh sage leaves (some whole, some shredded) to garnish
salt and ground black paper, to taste
Cook the pasta in a large pan of lightly salted boiling water for 10-12 minutes.
Meanwhile, put the Gorgonzola and cream in a medium pan. Add the sugar and plenty of ground black pepper and heat gently, stirring frequently, until the cheese has melted. Remove the pan from the heat.
Drain the cooked pasta well and return it to the pan in which it was cooked. Pour the sauce into the pan with the pasta.
Add the chopped sage to the pasta and toss over a medium heat until the pasta is evenly coated. Taste for seasoning, adding salt if necessary, then divide among four warmed bowls. Garnish each portion with sage and serve immediately.