This simple recipe blends Gorgonzola with dried cranberries and toasted pecans (or walnuts, if you prefer) for a standout supper that’s ready in less than 30 minutes.
With such easy preparation, it’s a handy recipe to have at-the-ready for holiday meals or other social gatherings when you want to serve a delicious meal without spending hours in the kitchen. (In fact, the article that originally accompanied this recipe suggested it as a simple but satisfying Christmas dinner.)
The sweet but tart cranberries are the perfect foil for the sharp and heady Gorgonzola. Filling and flavorful, it’s a memorable but not overpowering dish.
Penne with Gorgonzola Cream and Cranberries
Adapted from Desperation Dinners via the Akron Beacon Journal
16 ounces penne pasta
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup whole milk (I used 2% since this is what we normally have at home)
4 ounces cream cheese
4 ounces Gorgonzola crumbles
3/4 cup sweetened dried cranberries
1/4 cup toasted chopped pecans (or walnuts)
Cook pasta according to package directions. While pasta cooks, melt butter in a 2-quart or larger saucepan over medium heat. Add flour and stir to make paste, cooking about 1 1/2 minutes, or until golden brown. Slowly add milk, stirring constantly. Continue to cook and stir, removing from heat after milk begins to thicken — this might take a little longer with reduced fat milk.
Add cheeses and stir until completely melted. Stir cranberries into sauce.
Drain pasta and transfer to a large serving dish. Add sauce and mix gently until thoroughly combined. Top with toasted nuts and serve immediately.