This cream sauce may very well be the most delicious pasta sauce I’ve ever had in my life. Move over alfredo! If you like cheeses with a stronger flavor, this gorgonzola sauce will be right up your alley.
Sarah’s Gorgonzola Cream Sauce
2 tablespoons butter
1/4 teaspoon minced garlic
1/3 cup white wine (optional)
8 oz grumbled gorgonzola (or more to taste)
1 cup half n’ half or cream
ground pepper
Melt the butter in a medium/small saucepan. Add the garlic and saute briefly. This might seem like an exceedingly small amount of garlic, but with the gorgonzola cheese, it can very easily become overpowering and add an unpleasant and unintended saltiness to the flavor of the sauce. After a minute or so, add the white wine. Simmer another minute or so, then add the cream and gorgonzola crumbles. Season with pepper. Heat over low fire to melt the gorgonzola. I like to use my immersion blender to help the melting process along and produce a very smooth sauce, but you can also let the cheese melt only partially if you want a more textured sauce with a few gorgonzola lumps remaining. Serve over pasta al dente.