Putting a different spin on the idea of a cream-based pasta sauce, we took some of the basics of alfredo (heavy cream and Parmesan), but go for a very different flavor by using Gorgonzola and fresh sage. The Gorgonzola offers a tangy bite, while the fresh sage gives a savory flavor that balances everything out.
For this dish, you'll need:
- Bowtie or Penne Pasta
- 1 cup heavy whipping cream
- 1 bunch fresh sage (do NOT use dried for this recipe - the taste and smell don't work the same way!)
- 1 six oz. container Gorgonzola
- ¼ cup Parmesan
- Ground pepper
Get your pasta cooking in a pot of boiling water, and then start putting together the sauce by heating the cream with the Gorgonzola and Parmesan. Toss in a few pinches of fresh cracked black pepper and stir frequently.
For a side, we're doing a simple but tasty take on garlic French bread. Here we've just taken regular old hamburger buns, slathered them in butter and garlic salt, and topped them with shredded cheese. Throw 'em in a 375 degree oven for about 5 minutes and you've got perfectly sized portions ready to pick up and eat.
When the pasta is cooked, drain the water and throw the bowties in with the sauce. Dice up your fresh sage and toss it in, then give it all a few good stirs and serve immediately.
For a prettier plate, throw a few extra whole pieces of sage leaf on top as a garnish!
Here's the finished dinner, all coming together in about 15 minutes. Quick and tasty!
To change up this dish, add in fresh minced garlic in the sauce, or swap out the cheese with any other non-standard cheese that has a flavor you think will pair well with fresh sage.
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