Ingredients Jump to Instructions ↓

  1. 3 quarts water, salt optional

  2. 2 tablespoons butter

  3. 3 tablespoons chopped garlic

  4. 2 tablespoons chopped shallots ? cup radicchio º teaspoon salt

  5. 1/8 teaspoon pepper º cup white wine ? cup heavy cream ? cup chicken stock (see link)

  6. 4 ounces Gorgonzola or Roquefort cheese, diced

  7. 1 pound short pasta, such as rigatoni or penne

Instructions Jump to Ingredients ↑

  1. Bring the water to a boil in a large stockpot, with or without the salt.

  2. Meanwhile, cook the butter, garlic, and shallots in a large sautÈ pan over medium heat until the garlic starts to sizzle, about 2 minutes. Add the salt and pepper and cook for 1 minute. Pour in the wine, stir, and simmer until reduced by a third, about 3 minutes.

  3. Stir in the cream, chicken stock and cheese and bring to a boil, stirring well to make sure the cheese melts evenly and doesn’t stick to the pan. Reduce the heat, simmer for 4 minutes, then turn off the heat.

  4. Cook the pasta according to package directions until just tender, Reheat the sauce and cook for 2 minutes over medium heat, tossing continuously to make sure it is well coated and doesn’t stick to the pan. Serve immediately.


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