Gorgonzola and Radicchio Pasta
Easy, indulgent, warming. I've made this for dinner when I've needed to work late and it has cheered me up.
Use a pasta shape that will act as a scoop for the melted gorgonzola - I used conchiglie.
Ingredients (serves 2)
Pasta for two - you can decide what that looks like
1 head radicchio, sliced crossways into wide strips
1 fat garlic clove, finely chopped
1 shallot, finely chopped
250g gorgonzola, chopped, as liquid as you can find but a supermarket pungent blue will also happily do the trick
1 tbsp double cream
In a wide pan, sauté the shallot and when translucent add the garlic.
Add the radicchio and leave to soften on a low heat.
Put the pasta on to cook per the packet instructions.
Add the cream to the radicchio, then stir in the gorgonzola.
Drain the pasta, saving a teacup-ful of pasta water.
Add the pasta water to the gorgonzola mix until you get a saucy consistency that will coat the pasta.
Toss the pasta in the sauce until it's all coated, drizzle with olive oil, cover it in black pepper and (if you have to) go back to work.