Penne with Gorgonzola sauce

Ingredients for 2 servings:

• 1 onion(s)
• 1 tbsp butter
• 1 tsp, heaped flour
• 200 ml milk
• 200 ml whipped cream
• 70 g creamy Gorgonzola
• some salt
• Pepper, colorful, from the mill
• 200g penne
• 1 stale roll
• 1 tbsp butter
• ½ tsp chili flakes
• 1 pear(s), ripe
• 1 tsp lemon juice
• ½ tbsp butter for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

spicy – sweet

Peel and finely dice the onion. Melt 1 tablespoon of butter in a saucepan. Sauté the onions for about 2 minutes until translucent. Dust with flour and sauté briefly. Gradually add the milk and cream while stirring, bring to a boil, and simmer over low heat for about 10 minutes. Add the Gorgonzola and melt it into the sauce. Season the sauce with salt and pepper. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Cut the bread rolls into slices, place them in a freezer bag, and crush them into coarse crumbs using the base of a saucepan. Mix the crumbs with 1 tablespoon of butter and chili flakes. Grease a baking dish with 1/2 tablespoon of butter. Drain the pasta and let it drain. Then mix with the Gorgonzola sauce and add to the baking dish. Quarter the pear, remove the core, and cut into wedges. Mix with the lemon juice. Spread the pear slices and chili crumbs over the pasta. Bake in a hot oven at 200°C on the middle rack for about 15 to 20 minutes (fan oven not recommended).