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Penne with Gorgonzola Sauce and Roasted Pepper Strips Recipe

 

fort lauderdale personal chef


serves 4


1lb penne pasta

8oz gorgonzola

3 TB cream, milk or stock

2 yellow pepper, roasted cut into strips with skin and seeds removed

2 red pepper, roasted cut into strips with skin and seeds removed

bunch of parsley, chopped

salt/pepper to taste


Cook pasta according to package directions. Roast peppers, remove skin and seeds. Cut into strips. Heat cream or preferred liquid over medium heat in a medium sauce pan. Add cheese and melt to a creamy consistency. When pasta is cooked reserve 1 cup of cooking water. Drain the pasta and return to pan. Pour cream sauce over pasta. If sauce is too thick add ¼ cup cooking water at a time and toss pasta until you get the desired consistency. It should not be too runny. Add ½ of the parsley and stir to combine. Add salt/pepper if necessary. Pour pasta onto a large serving platter or dish individual portions. Lay the strips of pepper over the pasta and garnish with additional parsley.


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