Pasta with Gorgonzola Sauce and Radicchio

Ingredients and Weight:

• Pasta (penne or rigatoni): 1 pound
• Gorgonzola cheese (crumbled): 8 ounces
• Butter: 4 tablespoons
• Heavy cream: 1 cup
• Radicchio (chopped): 2 cups
• Parmesan cheese (grated): 1/2 cup
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Cook the pasta according to the package instructions.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat.
3. Add the radicchio and cook until slightly wilted, about 5 minutes.
4. Stir in the Gorgonzola cheese and heavy cream. Bring the sauce to a simmer and let it thicken, about 5 minutes.
5. Season the sauce with salt and pepper to taste.
6. Drain the pasta and add it to the sauce. Toss to coat.
7. Sprinkle with Parmesan cheese and serve immediately.

Nutritional Information:

• Calories: 500
• Fat: 30 grams
• Saturated fat: 15 grams
• Cholesterol: 80 milligrams
• Sodium: 600 milligrams
• Carbohydrates: 50 grams
• Protein: 20 grams

Dish Characteristics:

• Creamy, cheesy, and tangy
• Slightly bitter from the radicchio
• Perfect for a cold winter night
• Pairs well with a glass of red wine

User Comments:

• "This pasta is amazing! The flavors are so well-balanced."
• "I love the addition of radicchio, it gives the dish a unique depth of flavor."
• "This is my new favorite comfort food."
• "I'm not usually a fan of Gorgonzola, but this dish changed my mind."

Special Precautions and Tips:

• If you can't find radicchio, you can substitute arugula or spinach.
• For a richer flavor, use a combination of Gorgonzola and Parmesan cheese.
• If the sauce is too thick, add a little more heavy cream or milk.
• Let the pasta rest for a few minutes before serving to allow the sauce to absorb.