Gorgonzola Pasta with Toasted Breadcrumbs
Rich and creamy one-pot gorgonzola cream sauce pasta with a splash of bubbles, and spinach served with sage infused toasted breadcrumbs.
Ingredients
- 3 tbsp olive oil
- 2 shallots, diced
- 3 cloves garlic, minced
- 1/3 cup prosecco or white wine
- 2 cups heavy cream
- 125g gorgonzola cheese
- 1/2 cup spinach, roughly chopped
- kosher salt and pepper to season
- 1 tsp ground cinnamon
- 1 pkg rigatoni pasta or pasta of choice
- 3/4 cup breadcrumbs
- 2 tbsp sage, finely chopped
Instructions
- Heat a large skillet, when hot add the oil followed by the breadcrumbs. Toast with the chopped sage stirring occasionally until golden brown. Remove from the pan and set aside.
- In the same skillet, add the remaining oil and sauté the shallots with the garlic until softened. Pour in the prosecco and simmer over medium until cooked down by half.
- In the meantime, bring a large pot of water to a boil. When boiling, salt generously and cook the pasta according to directions.
- Slowly whisk in the heavy cream and allow to come to a gently simmer. Once the cream is bubbling, stir in the gorgonzola. Allow the cheese to melt completely and thicken into a cream sauce. Season with salt and pepper as it cooks. Once thickened, stir in the spinach and cinnamon. Fold in the cooked pasta tossing to fully coat.
- Serve with the toasted breadcrumbs. Enjoy!