Rule of thumb: The thinner the pasta, the thinner the sauce – The thicker the sauce, the thicker the pasta! So add more or less of the cream or milk depending on what pasta you have at hand.
Pasta For One: Creamy Gorgonzola Sauce
Is there any more difficult or boring then cooking for yourself? I dreed it, but then again, I am rarely on my own nowadays(I am lucky enough to live with my lovely sisters), so I really did relish it the other night. I had wine, pasta and watched DVD’s of HBO’s Big Love. Goodness it was fun. I decided to make use of the Gorgonzola cheese I had picked up at Trader Joe’s, from the week prior when I had invited friends over for beer and cheese the night before we headed out to the lower east side for drinks. So this piece of Gorgonzola had been sitting in my fridge and I thought that it would make a great pasta sauce. After a short internet search I was able to get the gist of what was need to make this Italian pasta sauce: butter, Gorgonzola cheese, heavy cream, and Parmesan cheese. My goodness! It was FANTASTIC. It was salty, creamy, pungent, yes— it was perfection. I do not have the measurements for you, but just melt some butter, add Gorgonzola cheese, a tad of cream(or a tad of milk if you do not have cream) and then Parmesan cheese and then throw it over pasta.