This recipe is SO EASY. Get the cheese and meat at Fino's deli instead of the grocery store. It makes this dish ten times better. 1 lb. linguine med red onion 4 oz. gorgonzola 4 oz. prociutto 4 oz. sundried tomatoes 1 cup chicken stock 1/2 cup of heavy cream In a saute pan, saute chopped red onion in a little olive oil. When onions start to get clear, add sundried tomatoes and chopped prociutto; cook until the procuitto crisps up a little bit. Add chicken stock and adjust heat to a simmer. Put water on to boil. Add pasta at a rolling boil. Cook according to pkg. When the chicken stock has mostly evaporated (only a few tbsp. are left in the pan with the onion, prociutto and tomatoes), add the half cup of heavy cream, stir, and heat for few minutes. Drain pasta and put back in pot. Pour sauce mixture over pasta. A little at a time, crumble the gorgonzola over the pasta while stirring until it's all melted and gooey. Serve hot, baby! (with salad, bread, & red wine) |
| Pasta with Procuitto and Sundried Tomatoes |
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