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.
|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.
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