Farfalle with Gorgonzola Sun-Dried Tomato Sauce

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

Farfalle with Gorgonzola Sun-Dried Tomato Sauce

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    Ingredients

    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

    directions

    Prep: 10 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      Stir the chicken broth into the sundried tomatoes, cover, and reduce the heat to low. Cook for 5 minutes to soften the tomatoes.

    • 4

      Uncover the saucepan and add the gorgonzola, stirring to melt.

    • 5

      Drain the cooked pasta and toss with the tomato sauce to coat thoroughly.

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