Tortellini with Gorgonzola Cream Sauce
Ingredients
8.8 oz. pkg.
Kowalski's Fresh Tortellini, your choice of flavor (from the Dairy Department)
¼ cup
Kowalski's Unsalted Butter
2 tbsp.
finely minced shallots
2 tsp.
finely minced garlic
1 pt.
heavy cream
1 cup
Kowalski's Crumbled Gorgonzola Cheese
½ tsp.
freshly ground Kowalski's Black Peppercorns
- fresh basil or sage leaves, cut into ribbons, for garnish
- crushed red pepper flakes, for garnish
Directions
- Cook pasta according to pkg. directions (do not overcook); drain and keep warm.
- While pasta cooks, melt butter in a medium skillet over medium heat. Add shallots and garlic; sauté until translucent.
- Add cream to the skillet; simmer, stirring constantly, until slightly thickened (3-4 min.).
- Add cheese to the skillet; cook until cheese melts, stirring constantly. Season sauce with pepper.
- Toss hot drained pasta with sauce; garnish with herbs and crushed red pepper.
