Sunday, April 8, 2012

Creamy Gorgonzola & Tomato Sauce

Gorgonzola cheese has such a strong flavor- it is a great way to pack some punch into a creamy pasta sauce.  We added some fresh tomatoes to the sauce to lighten it up a bit and add both sweetness and acidity.  This sauce would go great with any pasta, but we chose a pumpkin-filled ravioli because we knew it would be a great contrast to balance out the dish.  This recipe is so easy- great for a week night dinner with pasta and salad!
1 T olive oil
2 T butter
2 T flour
2 cups milk - room temperature (we used whole milk but I'm sure any will do)
1 clove garlic, minced
2-3 tomatoes, cored, seeded, and diced
6 oz gorgonzola cheese
salt and pepper
fresh oregano to sprinkle on top

Bring your milk out ahead of time to let it come to room temperature (or microwave it for a minute or two, which is what I did).  In a large non-stick skillet, heat the oil over medium heat.  Add the garlic and saute for about 1-2 minutes, but don't let it burn.  Add the tomatoes to the pan with 1 teaspoon salt and cook for about 10 minutes, or until the have released their liquid and are very soft.  

Meanwhile, in a separate sauce pan, melt the butter and add the 2 tablespoons flour.  Cook for about 3-4 minutes to get rid of the flour taste.  Pour in the milk and whisk to combine well.  Add 1 teaspoon salt.  Continue to whisk as the mixture thickens over medium-low heat.  

Once the sauce has thickened to your desired consistency, add the tomato mixture and the gorgonzola cheese.  Whisk to combine and let it sit for a couple minutes to let the cheese melt into the sauce. 
Add some freshly cracked black pepper.  Serve over pasta and sprinkle the fresh oregano on top.  Enjoy!

1 comment: