Gorgonzola pasta

Ingredients for 4 servings:

• 1 shallot(s)
• 1 tsp butter
• 100 ml cream
• 400 ml vegetable stock
• 150 g Gorgonzola Cremoso
• 400g rigatoni
• 100 g grapes, red, small, seedless
• 1 pinch rosemary needles, cut
• 2 cl grappa
• 3 tbsp sauce thickener, light
• Salt
• Pepper, mixed, from the mill
• some rosemary sprig(s), fresh
• some walnuts, roasted
• n. B. Cinnamon powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with red grapes, rosemary and roasted walnuts

Cook the pasta in plenty of boiling salted water until al dente. Peel the shallot, dice it very finely, and sauté it in the heated butter. Pour in the cream and stock and bring to a boil. Finely dice the Gorgonzola, add it to the sauce, and let it melt. Add the grapes (halve the larger ones) to the sauce along with the rosemary and grappa, and thicken the sauce with 2 to 3 tablespoons of light sauce thickener, if desired. Season the sauce with salt and freshly ground pepper. Drain the pasta, arrange it on plates with the sauce, and garnish with fresh rosemary sprigs and toasted walnuts. If desired, add a pinch of cinnamon powder.