Penne Gorgonzola

Name: Penne Gorgonzola
Total time: 3600 s
Yield: 6 people
Cuisine: British
Ingredients: 3-4 cups Penne pasta but can use disired amount; 250 ml double thick cream; 120-150 g Gorgonzola picante cheese cut into small/ medium cubes; 2 tablespoons Parmesan cheese; 1/2 teaspoon black pepper; Pinch salt; 2 teaspoons dried parsley; 1 full red bell pepper; 1 bag baby spinach

Kath @kath95

Rotherham, England, United Kingdom

Penne Gorgonzola

Kath @kath95

Rotherham, England, United Kingdom

Saved

Ingredients

1 hr

6 people

3-4 cupsPenne pasta but can use disired amount
250 mldouble thick cream
120-150 gGorgonzola picante cheese cut into small/ medium cubes
2 tablespoonsParmesan cheese
1/2 teaspoonblack pepper
Pinchsalt
2 teaspoonsdried parsley
1full red bell pepper
1 bagbaby spinach

Saved

Steps

1 hr

1

Put the penne pasta to boil and add a little salt.
2

Cut the red bell pepper into thin but juicy slices and put in a generous amount of olive oil in a saucepan on a low heat and cover, add a small amount of salt and stir occasionally. Make sure they don’t roast and keep them soft and tender.
3

Add the spinach to the pepper and add 1/2 tbsp of black pepper and stir very well
4

Now leave it to cook, stir occasionally to avoid it sticking or roasting { preferably use non-stick pan} once cooked, turn off the heat and leave to soak in the olive oil.
5

In a separate deep saucepan, put 250ml extra thick fresh double cream, stir gently on low heat until its a little runny and add the gorgonzola picante (dont add all in one go but slowly and stir them in bit by bit) add 2 tablespoon of parmesan (Parmigiano-Reggiano) cheese. Keep stirring in until melted. Add 2 tablespoons dried parsley. Stir for couple of seconds and finally turn off the heat.
6

Drain the pasta. Drain the cooked spinach and pepper from olive oil, make sure to leave a little olive oil, add them to the cheesy sauce and mix. Pour in the sauce onto the pasta. Mix and serve with a sprinkle of parmesan cheese