Paglia e Fieno in Gorgonzola Cream Sauce

paglie e fieno in gorgonzola cream sauce

Mike and I had a date with Jack Bauer last night, so dinner had to be something quick and easy. Our Monday dinners are generally meatless, and I had recently been given some beautiful imported “paglia e fieno” (straw & hay) pasta from a friend, so I thought this might be a good opportunity to use it.

Inspired by this recipe, I decided to make a gorgonzola cream sauce to toss with the pasta. While the water for the pasta came up to a boil, I melted a hunk of unsalted Evans Farmhouse Creamery butter (2-3 tablespoons or so) in a saute pan. I whisked in a couple of tablespoons of flour and let it cook briefly before adding a cup and a half of milk, some kosher salt and freshly ground black pepper. I grated in a bit of nutmeg and stirred in 1/4 lb. of creamy imported gorgonzola cheese, then let it thicken away while the pasta cooked.

Once the cheese was melted and incorporated into the sauce, I stirred in about a tablespoon of chopped fresh sage. When the pasta was just short of al dente, I added it to the sauce along with a bit of the pasta water, gave it all a good toss, and served it with a little grated Parmagiano Reggiano on top.

Including the time it took to bring the pasta water to a boil and prep everything, this meal was on the table in about half an hour, and it was incredibly satisfying. Too bad I can’t say the same about last night’s 24 episode.

Wine Note: Roberto Donna’s recipe suggested pairing the pasta with a Barbera d’Asti, so that’s just what we did. We chose La Casaccia Barbera D’Asti, which complemented the creamy texture of the sauce and tang of the gorgonzola nicely.