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Ingredientes
- 3 quart Water
- 1 Tbsp. Butter
- 1/4 lb Gorgonzola cheese or possibly Roquefort cheese
- 1 x Ripe tomato
- 1 c. Heavy cream
- 1/2 c. Beef broth, canned
- Â Â Fresh grnd black pepper
- 1 c. Farfalle or possibly rigatoni
Direcciones
- Fill a large saucepan with water and place over high heat to boil for pasta.
- Heat butter in a saute/fry pan or possibly skillet over low heat, adding cheese and mashing with a fork (cheese will heat). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 min. Pour in broth and simmer 3 min; season to taste with pepper.
- Add in pasta to rapidly boiling water and cook about 4 min. Drain pasta into a colander and pour into a hot bowl; mix with warm sauce and serve.
- NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1632g | |
| Recipe makes 2 servings | |
| Calories 467 | |
| Calories from Fat 391 | 84% |
| Total Fat 44.44g | 56% |
| Saturated Fat 28.13g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1109mg | 46% |
| Potassium 291mg | 8% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.1g | 1% |
| Protein 14.36g | 23% |
