Pasta with Blue Cheese Sauce


Now, there are many things that I do not like to eat. One of them is blue cheese. I do not like its taste, smell and appearance. And as much as I hate it, that much my husband loves it. When we go to Italian restaurants, he tries to find on the menu, dishes with gorgonzola (the Italian blue cheese) and everywhere we go, if there is a plate with blue cheese, he will definately choose it. So, as you can understand making such a dish for me is a difficult situation. That is the reason why I do not make it very often. This weekend though, the weather was really cold and it was snowing so, I decided to give some happiness to my older boy and make his favorite dish. It is very easy and for those of you who like the taste of blue cheese is definately the one. Let’s make it then.

Pasta with Blue Cheese Sauce

Ingredients
300 gr. pasta
1 onion finelly chopped
200 gr. philadelphia cheese with blue cheese
200 gr. blue cheese, crumbled
200 gr. light cream 16% fat
2 tbsp olive oil

Instructions

Boil pasta according to package instructions until al dente.
In a skillet put the olive oil in medium heat and add the onion. Sautee for 4 minutes and then add the cream cheese. Whisk until it is dissolved and then add the light cream. Lower fire and let it simmer for 15 minutes. At that point add the blue cheese and whisk again until it is dissolved. Let it simmer for 5 minutes and then toss the pasta and incorporate everything. As you have noticed I did not put any salt. This is because blue cheese is very salty. For my husband it was ok. But you can taste it and if you feel that it needs salt be my guest. Good luck.

2 Responses to Pasta with Blue Cheese Sauce

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  1. viagra online pharmacy says:

    Excellent recipe, the cream cheese is the best ingredients above. Cream cheese is not naturally matured and is meant to be consumed fresh. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone. 23jj

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  3. viagra online says:

    Ingredients and dishes vary by region, I'm from Napoles and we always used the pasta without sold. Many dishes that were once regional, however, have proliferated with variations throughout the country.
    23jj

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