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Cavatelli with Gorgonzola Sauce

We are embarking on another new year; we reset all the buttons and start all over again. Would you do anything differently, better or just same ol’, same ol’? I fall in the category of a little bit of everything; I certainly love a lot of things that I wouldn’t want to change; my life in general – I love my husband, love my house and enjoy living in Georgia. There are also a lot of things I certainly need to do differently; a better work-life balance may be the most important one. Not an easy task when your hobby became your work, so how do I find that perfect balance, or may be I should say an improved balance. I like to believe that this blog, that I only started 6 months ago, should help me cutting back on hours I spend on my retail website and adding hours to creating, cooking and sharing. I have so many ideas that writing about having them makes me even more enthusiastic than I already am. The ideas will not see the light of day immediately, but the ideas are there and that’s a start. For the time being, I will dedicate more time to this blog as it is important to me, so without further ado, this is today’s recipe is Cavatelli with Gorgonzola Sauce – a way to use up the blue cheese that you didn’t eat on New Year’s Eve.

Cavatelli Gorgonzola Sauce


Cavatelli is a small pasta that some people describe as a small hot dog roll with ridges. They are hollow and slightly chewy and allow me to say this; the shape reminds me of worms or larva – sorry, my imagination sometimes runs wild (pun intended). Talking about worms or larva – how do you feel about eating insects? Is that something you would try? It is not a new phenomenon, but it is not yet common practice in the US, as far as I know. So tell me, are you an insect eater? I am not – yet. I pride myself that I like to try new stuff, that I don’t turn down anything that is offered to me, as far as food is concerned and I have eaten a lot of funny/different dishes during all the years on my international trips – insects were never offered, so I never tried them. Would I try, if somebody did offer?? I like to believe I would, but time will tell 🙂

Back to the recipe – Cavatelli is a pasta, that I prefer with a rather thin sauce, because the ridges of the pasta won’t get lost in the sauce and are a pleasant feeling in your mouth. Mouthfeel is an important part of your enjoyment. As far as the Gorgonzola sauce is concerned, I made it with half & half and Gorgonzola Dolce. Making this sauce with heavy cream was way too heavy, almost suffocating . A similar story for the Gorgonzola, I found that the crumbly/sharp Gorgonzola makes the sauce too overwhelming and the Dolce add just the right amount of blue flavor.

Cavatelli with Gorgonzola Sauce

Prep Time5 mins
Cook Time9 mins
Total Time14 mins
Course: Pasta and Noodles
Servings: 2

Ingredients

  • 4 ounces cavatelli pasta
  • 1 1/2 cups half and half
  • 1 1/2 ounces Gorgonzola Dolce cheese
  • salt and pepper
  • fresh parsley

Instructions

  • Cook the pasta according to the direction on the packaging and drain.
  • In the meantime, make the sauce.
  • Bring the half & half to a boil, until it slightly thickens and add the Gorgonzola cheese (no rind).
  • Whisk to melt the cheese add salt and pepper to taste.
  • Add the pasta to the cheese and mix.
  • Divide pasta over 2 plates or bowls and sprinkle with chopped fresh parsely

 

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