Tagliatelle pasta w/gorgonzola cream sauce

4 servings

Ingredients

Quantity Ingredient
14 ounces Tagliatelle shaped pasta*
Salt
4 ounces Gorgonzola cheese; diced
1 tablespoon Olive oil; optional
Freshly ground black pepper
1 teaspoon Butter
1 Onion; peeled and chopped
2 Cloves garlic; peeled and crushed
1¼ cup Cream; light, heavy
OR soy cream
Salt and freshly ground pepper
Freshly grated nutmeg

Directions

CREAM SAUCE

(My guess is that any pasta shape works...tagliatelle looks like plain old fetticine noodles to me -- from the pictures in the book, I mean.) 1. Fill a large saucepan with 4 quarts of water and bring to boil over high heat for the pasta.

2. When the water boils, add the pasta along with a tablespoon of salt and give the pasta a quick stir. Briefly put the lid on until it starts to lift, showing that the water has come back to a boil, then let the pasta bubble away, uncovered, for about 8 minutes, or until it is tender but still has some bite to it.

3. Heat the cream sauce through gently. (Directions for cream sauce are below.) Just before the pasta is ready, remove the sauce from the heat and add the Gorgonzola, so that it begins to melt.

4. Drain the pasta by tipping it all into a colander placed in the sink, then put it back into the still-warm pan. Either add the olive oil to the pasta, serve it on warm plates and spoon the sauce on top; OR, add the sauce directly to the pasta, toss gently and serve on warm plates. Grind some black pepper coarsely over the top and serve at once.

Directions are cream sauce:

1. Melt the butter in a small saucepan, then add the onion. Cover and cook gently for 10 minutes, until tender but not brown.

2. Add garlic to the onion and cook for a minute or two longer. Stir in the cream and leave the mixture to simmer gently for about 10 minutes, until the cream has reduced a bit and thickened.

3. Season with salt, pepper, and nutmeg and keep on one side until the pasta is done.

Cookbook: "Vegetarian Pasta" by Rose Elliot, Random House, 1997. ISBN: 0-679-77826-8.

Recipe by: "Vegetarian Pasta" by Rose Elliot, Random House, 1997 Converted by MM_Buster v2.0l.

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