Creamy Penne with Walnuts

I found this recipe on the Internet, though I am not sure where originally. (When looking for it again I found it here but I don’t think that’s where I originally found it.)

  • 4 tablespoons unsalted butter (our butter is salted)
  • 6 ounces mild Gorgonzola cheese (we used Cambozola, which is, I think, a mixture of Camembert and Gorgonzola)
  • 1 cup heavy cream
  • 3/4 cup grated Parmigiano-Reggiano cheese (ours was just Parmesan)
  • 1/2 teaspoon pepper
  • 2 tablespoons salt (didn’t use because of the salted butter)
  • 1 pound of penne or other tubular pasta
  • 1/2 cup walnuts, lightly toasted and chopped

1. Boil noodles as directed. Drain and return to pot.

2. Meanwhile, in a large saucepan over medium-low heat, melt the butter. Add the Gorgonzola (or Cambozola) cheese and mash lightly with wooden spoon. Stir until melted.

3. Add cream and simmer gently, stirring until the sauce thickens (it should coat the back of your spoon), about 3 min. Do not let boil.

4. Remove from heat and stir in the Parmigiano-Reggiano cheese (or Parmesan) and salt and pepper.

5. Add the sauce and walnuts to the noodles and stir to coat.

Penne with Walnuts

Verdict: The sauce was very creamy and cheesy, but I felt it was a little heavy. I know the walnuts were there to give the recipe a little crunch, but I didn’t think they were needed. It also doesn’t microwave very well; the sauce separated upon reheating.

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