Penne alla Pera {Penne in a gorgonzola pear cream sauce}
Serves: Serves 8
 
Ingredients
  • 1 pound Penne Pasta, dry
  • 2 tablespoons Butter
  • 2 firm pears(d'anjou or Bartlett), peeled and cut into a ½" dice
  • 2 sprigs Fresh Rosemary, chopped
  • 1 teaspoon Coarse Salt
  • ½ cup White Wine
  • 2 cups Heavy Cream
  • ¾ cup Gorgonzola, crumbled
  • Ground Black Pepper
Instructions
  1. Cook penne pasta in a large pot of boiling salted water.
  2. While the pasta is cooking, make the sauce.
  3. Heat the butter on medium/high in a large frying pan. Add the diced pears, rosemary, and salt, and saute for 2-3 minutes, or until pear is soft. Pour in the white wine and cook until most of the liquid is evaporated. Pour in the cream and bring to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until cream has thickened and reduced by half.. Turn off the heat and gently stir in the gorgonzola crumbles.
  4. When the pasta is al dente, drain the water and place back in the pot. Pour the cream sauce over the pasta and toss to coat.
  5. Serve immediately with fresh ground pepper over the top.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/06/17/penne-alla-pera-penne-in-a-gorgonzola-pear-cream-sauce/