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Print this Recipe    Penne Gorgonzola

Penne Pasta In Gorgonzola Sauce

6 oz. Gorgonzola Cheese
1 1/2 cups heavy cream
1/2 cup chicken stock
1/3 cup dry white wine
2 Tablespoons butter
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 Tablespoons chopped parsley
3/4 lb. dried penne pasta

In a bowl, to break cheese into small pieces mash cheese with the
back of a fork, add cream and whisk or stir until smooth (some
small lumps will remain). In a saute pan, bring wine and chicken
stock to a boil and reduce volume to 1/2 cup. Reduce heat to medium
and mix cheese in cream into reduced wine and chicken stock, stir
until smooth (approximately 3 to 5 minutes), and add salt and
pepper.

Cook penne pasta according to directions on package and drain.
Toss pasta with Gorgonzola sauce, add 1/4 cup Parmesan cheese and
parsley, toss again, plate and top with additional Parmesan cheese.

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1 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
adjustments, November 1, 2004 - 08:39 PM
Reviewer: Catherine from Santa Fe, NM
For me, personally, it was too bland. I sauteed about 8 cloves of garlic, about a cup of sundried tomatoes and a half pound of sliced mushrooms in the wine and chicken broth first. Then I sliced italian marinated chicken and grilled it. Added the chicken to the sauce with about a half cup of parmesean cheese. I have had lots of compliments and requests for the recipe.

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4 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
bland, August 22, 2004 - 08:25 PM
Reviewer: Denise from NM
I found this recipe to a bit bland so I made a few adjustments. After the adjustments, it has been a big hit with my family and at dinner parties. I have even been acused of purchasing the sauce at a restuarant.

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