• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Pasta Butterflies with Gorgonzola

  • Recipe Submitted by on

Category: Pasta, Fall, Italian

 Ingredients List

  • 3 qt Water
  • 1 tb Butter
  • 1/4 lb Gorgonzola cheese or
  • -Roquefort cheese
  • 1 Ripe tomato
  • 1 c Heavy cream
  • 1/2 c Beef broth; canned
  • Fresh ground black pepper
  • 1 c Farfalle or rigatoni


Fill a large saucepan with water and place over high heat to boil for

Melt butter in a saute pan or skillet over low heat, adding cheese and
mashing with a fork (cheese will melt). Slice tomato into pan, crushing
with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4
minutes. Pour in broth and simmer 3 minutes; season to taste with pepper.

Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta
into a colander and pour into a warm bowl; mix with hot sauce and serve.

NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and
broth. There is a cozy, small hotel in Milano, with each room decorated in
a charming fashion; it has its own good restaurant where eating is an
unqualified pleasure. I remember well the large platters of the traditional
Milanese saffron risotto and beautifully presented dishes of rich pasta
concoctions with white truffles and wild mushrooms; I found this delicious
pasta and sauce there.

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