This simple Gorgonzola Pasta with Toasted Breadcrumbs screams cold weather comfort food. Made from a block of gorgonzola simmered into cream with shallots and garlic until it becomes this rich velvety cream sauce tossed with a handful of fresh spinach and a hint of cinnamon. Finish each bowl with toasted breadcrumbs seasoned with lots of fresh sage for the perfect crunchy topping.
This pasta is rich, and full of bold flavours to bring you a comforting meal that’s suited for cold weather. Everything is cooked in one large skillet while the pasta boils away to make it as easy as possible so that once the sauce is beautifully thickened, you can dump that pasta right in and enjoy everything in under 30 minutes.
I like to start off my toasting the breadcrumbs in a bit of oil before making the sauce. It takes about 6 minutes until they get all golden in colour and that’s when you know their ready. While they toast, toss in some chopped sage leaves and add more oil if needed. Once its golden they can be pulled from the pan and set aside. They smell amazing. The sage makes such a difference and serving this ontop of the pasta is a complete game-changer and makes the dish entirely. You can of course make these at the end in a separate pan. Its really up to you and how you want to go about your cooking process.
If you are unfamiliar or need a little crash course, Gorgonzola is a type a blue cheese made from cow’s milk. Where is differs from blue cheese is that it tends to be milder, creamier, and softer. Blue cheese on the other hand has a much stronger taste. Its profile is much more sharp and tangy and have that pungent taste. Ideally better in smaller quantities like on cheese boards or with a bold partner like buffalo sauce. The key takeaway is to be sure to use younger, softer and creamier gorgonzola. I don’t recommend substituting for blue cheese only because the flavours will be too strong that it will throw off the balance of the dish.
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