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Feb 23, 2005 07:30 AM

Help with a pasta sauce recipe

  • c

Hello! I am looking for help in making a sauce for fresh fettucine. I have some excellent gorgonzola (salty) and some lovely grape tomatoes that I would like to combine into a sauce. I was hoping to elict some suggestions on how to combine these ingredients into a suitable sauce (I'm concerned I won't get a good consistency!). Thanks in advance for the assistance. Any favourite wines to go with 'zola?

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  1. I make a sauce using cherry tomatoes on the vine mixed with a jar of roasted red peppers pureed. blanch the tomatoes and remove skin. Saute onion and garlic, add the cherry tomatoes(I smash them down with a potato masher). Then add your pureed red peppers, about a tbl of tomato paste. I usually add a bit of cream, but your gorgonzola would be great instead. I add some parsley, basil, whatever is on hand. Let simmer about 30 minutes. I add a tbls or so of balsamic vinegar and a bit of white wine too.

    1. f

      I would roast the grape tomatoes until they pop, and crumble or cut up the gorgonzola and leave it out for a couple hours until it is at room temperature so it will melt easily. I would also quarter and roast some shallots, and then toss the very hot pasta with the roasted grape tomatoes, the gorgonzola and the roasted shallots in the pan on the stove or in a warmed serving bowl. The heat from the pasta will melt the gorgonzola nicely. If it's too dry add a few spoonfuls of the pasta cooking water.

      This is also good with roasted or blanched asparagus as well, and any kind of soft cheese that you like, such as brie or camenbert. I think it works better with shapes like penne or rigatoni rather than fresh fettuccine, but it will still be fine.