Aug
19
2008

I’m in Pasta Heaven With This Dish!

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Good Tuesday Night everyone! I’ve been busy busy trying to get everything ready for my son’s official Birthday tomorrow. I can’t believe he is going to be 6 years old. Transformer this Transformer that, I think I’ve just about got everything ready for his buddies to come over tomorrow.

I’m so excited to share this recipe with you all. I swear I could eat this just about everyday. It is creamy, full of flavor and tastes like it’s straight out of a restaurant! I know prosciutto is expensive, but I promise it is so worth it on special occasions such as for this pasta. If you must, substitute crumbled bacon pieces, but only if you must!

I love how the gorgonzola doesn’t overpower the sauce. Even if you are not a blue cheese fan, I bet you still like this pasta. Give it a try, and let me know what you think!!

Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto

1 lb Tortiglioni pasta or other pasta of choice

1 Tablespoon extra virgin olive oil
6 slices prosciutto diced

2 Tablespoons extra virgin olive oil
½ Cup finely diced onion
½ Cup thinly sliced fennel
4 Cups Spinach, coarsely chopped

16 oz 2% milk or half and half if you are feeling crazy
½ lb crumbled gorgonzola cheese or about 2 Cups
¼ Cup fresh grated parmesan cheese
Pinch of kosher salt and pepper

1. Cook pasta according to package directions. Drain and set aside.

2. Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.

3. Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.

4. Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!

6 servings
_______________________

Happy Birthday to my goofball! This picture says it all, with his way too small superhero suit that he insists on still wearing and his brother’s small bike. He’s always a crack up!

Have a great next few days! I’ll be back soon with a “chilly” treat that will make everyone happy and a terrific side!


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52 Responses | Comments RSS

  1. 51
    Kevin says:

    That pasta looks so creamy and good!

  2. 52
    Joy says:

    I have already have some pancetta. Could I substitute it for the prosciutto?

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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