Friday, March 4, 2011

spaghetti gorgonzola

So I had some leftover pasta from a couple of days ago, when I made the spaghetti with tomato sauce. As long as you immediately rinse the pasta after cooking to stop the cooking process and store it in the fridge in an air-tight container, then it should be fine within a couple of days.

Today's variation was a gorgonzola cream sauce. Melt some butter in a pan, add cheeses (I melted the gorgonzola first before adding some parmesan) and slowly heat. Once the cheese has just melted, add salt, pepper and some grated nutmeg. And of course, add the cream. Allow the ingredients to mingle until properly mixed and then reduce until nice and thick. Then add the pasta and allow it to heat through. Done. So simple, so good. 

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