Pasta is HANDS DOWN my favorite food. (runner ups are sour gummy worms, which is hardly a food, and steak.)
I decided to take a break from meat as a main course and serve up some delicious pasta! Today’s recipe is Ina Garten’s “Straw and Hay with Gorgonzola.”
3 tablespoons unsalted butter
4 ounces prosciutto, cut crosswise in ½-inch-thick matchsticks
1 cup chopped yellow onion (1 large)
1 tablespoon minced garlic (3 cloves)
1 ½ cups heavy cream
4 ounces Italian Gorgonzola dolce, crumbled
1 ½ teaspoons freshly ground black pepper
8-10 ounces tagliatelle or fettuccine
2 cups frozen peas, defrosted
½ cup freshly grated Parmesan cheese
¼ cup julienned fresh basil leaves
1 1/2 teaspoons Kosher salt
I feel like most good recipes start with a few tablespoons of butter—this recipe is no different. To begin, I melted 2 tablespoons in a large saute pan over medium heat. Next, I added in my meat. I used thinly-sliced Genoa salami (the same stuff from the Brussels Sprouts recipe) that I had cut into thin strips. After cooking for 5 minutes (the cook time is the same for prosciutto), I removed the salami from the pan and set aside.
Meanwhile, I filled a large pot with water for the pasta and brought it to a boil.
(And back to the sauce…)
Next, I added 1 tablespoon of butter and onion to the saute pan and cooked for 5 minutes. Then, I added the minced garlic.
After cooking the garlic with the onion for about a minute, I added the heavy cream, salt, pepper, and the cheese** to the pan and brought the sauce to a boil. Then, I lowered the heat and simmered the sauce until it thickened (about 5 minutes). In the other pot, I added the pasta to the boiling water and cooked.
**I actually used Parmesan instead of Gorgonzola in the sauce–I’m a big Parmesan fan.
When the sauce was almost done, I drained the cooked pasta, saving a few cups of pasta water.
I added the pasta to the saute pan and added the peas, Genoa salami, basil, 1 cup of pasta water and mixed it well.
After plating the pasta, I sprinkled more Parmesan cheese on top.
This dish is creamy, hearty, and, most importantly, extremely tasty! (It also reheats well)