bigoli with gorgonzola

bigoli con gorgonzola

4 to 6 servings

Bigoli is a long, thick, tubular pasta. Any long pasta, such as spaghetti, fettuccini or bucatini can be used in its place for this recipe.

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Ingredients

Salt
5½ tablespoons unsalted butter
2 medium shallots
1½ tablespoons finely chopped sage
½ pound Yukon gold potatoes, peeled, halved lengthwise, and sliced crosswise
1 pound bigoli or other long pasta
¾ pound Swiss chard, ribs removed, leaves roughly chopped
1 heaping cup crumbled gorgonzola cheese (about 5 ounces)
¼ cup finely chopped flat-leaf parsley
Freshly ground black pepper

Instructions

Bring a large pot of salted water to boil.

In a small skillet, melt butter over medium heat. Add shallot and sage. Cook, stirring occasionally, until shallot is softened and lightly golden, about 5 minutes. Remove from heat.

Add potatoes to boiling water; cook for 1 minute, then add pasta and chard. Cook, stirring occasionally, until pasta is al dente. Reserving ¼ cup cooking liquid, drain pasta, potatoes and chard, then return ingredients to pot. Immediately add butter mixture and cheese. Stir over low heat, adding pasta cooking liquid as needed, until sauce is creamy and warm, 1 to 2 minutes; remove from heat. Add parsley and toss to combine. Season to taste with salt and pepper, and serve immediately.

October 2008

keywords:

quick, easy, vegetarian, pasta, gorgonzola

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Comments [2] | Add your comment

A really good recipe that works well. A tablespoon of parmigiana cheese adds focus to the gorgonzola. You can substitute fresh spinach in place of the Swiss chard. This recipe combines sophistication with Cucina Povera.
Posted: December 12, 2009 12:26 by Enchanta
where can I buy the original bigoli under the name "bigoli de Bassan" ?
Posted: January 20, 2009 17:27 by marilena