- 1 lb. / 500 grams of rigatoni pasta (1 box) preferably fresh pasta
- 1/2 stick of butter
- 1 cup gorgonzola cheese (adjust to preference)
- 1/2 cup fresh (heavy) cream
- 1/3 cup grated parmesan cheese
- 1 tbsp brandy or dry white wine
- 1 cup chopped pancetta
- 1 cup portobello mushrooms
- 1 cup grape tomatoes, halved or quartered
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh parsley, chopped
- salt and pepper, taste
- toasted pine nuts, garnish
- Melt the butter in a saucepan and stir in the gorgonzola cheese. Keep stirring on a low heat for about 2 minutes or until it completely melts.
- Add the cream, parmesan cheese, and brandy/wine. Stir until well blended.
- Meanwhile, chop the pancetta, tomatoes and mushrooms and put in saute pan on low heat
- Mix in the sage, parsley and sun-dried tomatoes (if using). Season with salt and pepper. Mix well and bring to a boil on low heat.
- Cook stirring on very low heat for about 2 minutes or until the sauce thickens. Take off the heat and keep warm until serving time.
- Cook the rigatoni pasta in a pot of boiling water for about 9 minutes, until soft but firm to bite (al dente). (Fresh pasta will take 2-3 minutes only).
- Drain well and toss the pasta in the warmed gorgonzola sauce only at serving time. Top off with fresh grated parmesan cheese and toasted pine nuts (optional).
-If sauce is too thick, mix in some warm milk and serve immediately.
-Blanch some chopped vegetables of your choice and toss it along with the pasta and sauce.
-It is important to cook the pasta until it is almost cooked or until just underdone.
-It is always best to mix the pasta and sauce at serving time only. If done in advance, the pasta will get sticky and soggy as it absorbs the sauce.