Ingredients for Gorgonzola Cream Sauce With Sun Dried Tomatoes
- 2 tablespoons butter
- Red Pepper Flakes
- Garlic Cloves
- Sun Dried Tomato
- Dry White Wine
- 1 cup chicken broth
- 4 ounces crumbled Gorgonzola cheese
- Parmesan Cheese
- Heavy Cream
- Pinch of freshly grated nutmeg
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How to Make Gorgonzola Cream Sauce With Sun Dried Tomatoes
- Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add 2 cloves of minced garlic and a pinch of red pepper flakes. Sauté for 2-3 minutes, until fragrant.
- Stir in ½ cup sun-dried tomatoes (oil-packed, drained), ½ cup dry white wine, and 1 cup chicken broth. Bring to a simmer and cook for 5-8 minutes, or until the sauce has slightly reduced. Remove from heat.
- Cover the saucepan and set aside until ready to serve. (Can be made ahead of time and refrigerated.)
- A few minutes before serving, add 4 ounces of crumbled Gorgonzola cheese, ¼ cup grated Parmesan cheese, ½ cup heavy cream, and a pinch of freshly grated nutmeg. Stir gently over low heat until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Serve immediately over your favorite cooked pasta.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
9g
Fat
129g
Carbs
2g
