- 8 ounces corkscrew pasta
- 1 red bell pepper medium or green
pepper, cut in short thin strips
- 1 tablespoon butter or margarine
- 4 ounces gorgonzola cheese crumbled
- 1/2 cup milk
- 1/3 cup whipped cream
- 2 tablespoons butter or margarine
- 1/2 cup parmesan cheese grated
- Black pepper
This recipe makes 4 servings.
Cook pasta according to package
directions; drain, return to pot, cover and
keep warm if necessary.
Meanwhile, in a 10-inch skillet over
medium-high heat, sauté red or green pepper
in butter or margarine for 3 minutes or
until crisp-tender; set aside.
In a 1-quart saucepan over medium heat,
whisk cheese, milk, cream and butter or
margarine until cheese melts and mixture is
smooth.
Pour sauce over drained macaroni in pot.
Sprinkle with Parmesan cheese; toss to coat
evenly. Cover and let stand for 10 minutes
to allow sauce to thicken.
Before serving, toss pasta again. Pour into
a large serving dish. Sprinkle with pepper.
Garnish with reserved pepper strips, parsley
sprigs and additional crumbled Gorgonzola if
desired.
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