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Pasta in Artichoke and Gorgonzola Sauce

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Pasta in Artichoke and Gorgonzola Sauce

The perfect pasta in artichoke and gorgonzola sauce recipe with a picture and simple step-by-step instructions.

  • 400 g Penne
  • 300 g Gorgonzola
  • 1 Can Artichoke hearts
  • 1 Onion
  • 2 Garlic cloves
  • 1 glass White wine dry
  • 1 Tbsp. Parsley frozen
  • 1 a cup Cream
  • 2 Tbsp. Butter
  • 1 El Flour
  • Salt
  • Pepper
  1. Cook the pasta in salted water until al dente.
  2. Peel the onion and garlic, dice finely and sauté in the butter until translucent.
  3. Cut the artichoke hearts into small pieces, add them to the garlic onions and sauté briefly, dust with the flour and deglaze the white wine, season with salt and pepper.
  4. Add the Gorgonzola and let it melt slowly over a low heat.
  5. Drain the pasta in a colander.
  6. Stir in the cream and parsley, bring to the boil again, pour over the pasta and serve.
Dinner
European
pasta in artichoke and gorgonzola sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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