- 8 ounces corkscrew pasta uncooked
- 1 red bell pepper medium red or
green, cut in short thin strips
- 3 tablespoons butter or margarine
- 4 ounces gorgonzola cheese crumbled
(or one jar (5 oz.) pasteurized process
sharp cheese spread may be substituted
- 3/4 cup half and half)
- Black pepper
- Additional Gorgonzola cheese,
crumbled
Cook pasta according to package directions;
drain, cover and keep warm if necessary.
Meanwhile, in a 10-inch skillet over
medium-high heat, sauté red or green pepper
in 1 tablespoon of the butter for 3 minutes
or until crisp-tender; set aside and keep
warm.
In a 1-quart saucepan over medium heat, stir
4 ounces Gorgonzola cheese, half-and-half
and remaining 2 tablespoons butter until
cheese melts and mixture is smooth. Pour
sauce over drained pasta; 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 and
additional cheese if desired.
Serve with chicken or steak and a
mushroom-romaine salad.
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