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After scrolling through Pinterest today, I passed so many pictures of recipes that looked amazing. like so good, stop what you’re doing, and make it now good. Unfortunately, I wasn’t gifted with being able to come up with recipes on my own but I was gifted with a stomach that will gladly accept most (okay lets be real, I am a super picky eater when it doesn’t come to pasta) recipes and a love for cooking. Soo, with that being said I decided it would be fun to every once in awhile do a Pinterest Tested post and let you know how I felt about the recipes I am trying out.
While now that all that rambling is done, lets get onto the recipe. This recipe is from Apples and Sparkle and her pictures are amazing (go look, you’ll start drooling). I was a little hesitant to try this because of the Gorgonzola and even more hesitant when I opened it up and saw mold. Apparently its like the sister cheese to blue cheese or something and that’s completely normal.
Linguine & Blushing Gorgonzola Cream Sauce
12 oz. linguine pasta
2 T. extra-virgin olive oil
1 large shallot, minced (1/3-1/2 c.)
1 garlic clove, minced
pinch of red pepper flakes
14.5 oz, can diced tomatoes, undrained, pulsed in a food processor until mostly smooth (about 5 1-second pulses)
1 1/2 c. half & half
1/2 t. salt
1/2 t. sugar
1/2 – 3/4 c. Gorgonzola cheese (lesser amount for a less assertive flavor)
1/2 c, chopped fresh basil
freshly ground black pepper to taste
1. Heat olive oil in a saute pan over medium heat until the oil shimmers. Add the shallot and saute, stirring often until the shallot is softened but not browned, about 3-4 minutes. Add the garlic and pepper flakes and saute until very fragrant, about a minute. Add the tomatoes, half & half, salt and sugar. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally until the sauce is thickened slightly and mostly smoothed out (see bold print in the post above), about 15 minutes. Add the Gorgonzola and stir until the cheese melts into the sauce.
2. Meanwhile, as the sauce simmers. Bring a large pot of water to a boil, add about 1 T. of salt to the water and add the pasta. Cook according to package directions. Drain pasta, reserve about 1 c. of the water you cooked the pasta in, for adding to the finished dish if needed.
3. Add the linguine to the sauce along with the chopped basil. Stir to well-coat the pasta with the sauce, adding the reserved pasta cooking water, a little at a time, if the sauce becomes too thick. Season with freshly ground black pepper.
My whole family ended up really enjoying this pasta and I would definitely make it again. One thing I would add is too make sure you get your pasta going ahead. I forgot about it (rookie move) and my sauce had to sit just a little bit too long. I also did whole grain pasta instead of normal and it tasted really good. All in all, I would definitely recommend this pasta.
*Recipe taken from here*