Look for “gorgonzola dolce” in your cheesemonger’s case to make this dish: it really does have a sweeter taste than its pungent brethren and melts smoothly for a light but creamy sauce.
Casey Barber
| 8 ounces farfalle pasta | 1/2 cup dry sundried tomatoes (not packed in oil), diced | |
| Kosher salt | 1 cup chicken broth | |
| 1 tablespoon olive oil | 2 ounces gorgonzola dolce | |
| 1 large clove garlic, minced |
Bring a 4-quart stockpot filled with water to a boil and add 1 tablespoon kosher salt. Add the farfalle and cook according to package directions until al dente.
While the pasta cooks, heat the olive oil in a straight-sided saute pan over medium heat. Add the garlic and cook for 30 seconds to release its fragrant oils, then add the sundried tomatoes and cook for 2 minutes.
Stir the chicken broth into the sundried tomatoes, cover, and reduce the heat to low. Cook for 5 minutes to soften the tomatoes.
Uncover the saucepan and add the gorgonzola, stirring to melt.
Drain the cooked pasta and toss with the tomato sauce to coat thoroughly.