I’m in Pasta Heaven With This Dish!

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
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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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51 Responses
  1. The McGee Family

    Looks so good! Where in az do you buy your Prosciutto? I haven’t looked around that much but I know the walmarts I have been to don’t have it. Thanks! Your amazing in your cooking! What a blessing and a gift!!

  2. Kuckie

    Mmmmm…that picture makes me kind of happy that fall is on it’s way! I can’t bring myself to eat pasta in the summer, but when the weather gets cooler, bring it on!!! This will be at the tip of my list! Thanks, Jenny!

  3. Cate

    Mmm, this reminds me a bit of a recipe I got from a cooking class on a cruise we took. Love gorgonzola and frizzled prosciutto …

  4. Helene

    Really beautiful cakes. For the dog, I may be wrong but why do people bring their dogs in cars. I see that around here all the time, even in the heat. Can’t they just leave their dogs home?

  5. Pamela

    This I MUST try! I love gorgonzola and this recipe looks amazing. I love the pic of your little guy! My oldest is the same with his old costumes! Too cute.

  6. Jenny

    Hi Mandy, sorry your dish didn’t turn out as creamy. I know that the milk needs to be almost boiling before you add the cheeses. Did you let it heat long enough? Other than that, I always add more milk at the end if it is too thick. Hope this helps!!

  7. hot garlic

    How did I miss this!? This time difference is more like a time warp -I SWEAR I was here yesterday!!

    Happy birthday to your little guy!

    This looks so decadent! I love bleu cheese I have NO qualms about eating pasta with 2 cups of the good stuff atop! And you really can’t go wrong with prosciutto -you are right, it is worth a little splurge every now and again!

  8. mikky

    your pasta looks so delicious… my kids would love it… thanks for sharing… btw, you have a very helpful and interesting blog here… 🙂

  9. Jenny

    Hi Meghan,
    Thank you for your nice comments. I love watching the Food Network Star an have given a half second thought about it, but in my opinion, if you haven’t been to Culinary school, you can pretty much hang it up! Maybe someday I’ll go to culinary school to get more knowledge. I think that would be so much fun. Now only if I had 12 more hours to every day!! Thanks again, I am flattered by your nice words!!

  10. Meghan

    Honestly, I do not know how you do not have your own show on The Food Network.
    You need to go on the Next Food Network Challenge show.
    Aaron, this years winner, if local to me, so I was pretty excited.

    Sister! You so need to try out for the next one!!!

  11. Jenny

    Thanks everybody! I really enjoy reading all of your comments! My son’s Birthday was a success, I’ll write about it with tonight’s post.

    Welcome Simply Kris, hope I can continue to inspire you to get in the kitchen, the simple cooking way!!

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