Pappardelle with Gorgonzola Cream Sauce and Fried Sage
Pappardelle in delicious creamy gorgonzola sauce with spinach, mushrooms and fried sage - a quick and flavorful dinner recipe
Ingredients
- 4 tbsp butter
- 2 cups sliced mushrooms
- 4 cups fresh spinach
- 4 garlic cloves sliced
- 1/4 cup cream or light cream
- 1/4 cup pasta water or more as needed
- 1/2 cup gorgonzola cheese crumbles
- salt and pepper to taste
- grated parm for serving
- 8 fresh sage leaves sliced into ribbons
- 1 tbsp oil for frying sage
Instructions
- In a skillet, heat the 1 tbsp of oil until hot over medium high heat and add the sage. Fry, stirring occasionally, until crisped up and lightly browning. Drain on paper towels, leaving the oil in the pan.
- Heat a large pot of boiling water and add the pasta. Cook according to the directions for al dente, and keep a cup of pasta water to use in the sauce. Add the butter to the skillet and when melted, add the mushrooms and a pinch of salt. Cook the mushrooms over medium high until they release their liquid and begin to brown. Add the garlic and stir.
- Reduce the heat in the pan to low and add 1/2 cup pasta water. Pour in the cream and then whisk in the cheese to make the sauce. When your pasta is done, drain and add to the sauce and cook over low heat, tossing the pasta in the sauce. Add the spinach and cook just until wilted.
- Serve the pasta with the fried sage on top and a sprinkle of grated parmesan.
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