Orecchiette with Homemade Gorgonzola Sauce

COOKING TIME: 20 Minutes


  • 4 tbsp unsalted butter
  • 6 oz Gorgonzola cheese
  • 1 lb Isola Fresh Orecchiette
  • Freshly grated Parmesan
  • 2 cups of Peas
  • 4 oz Mascarpone cheese

Preparation Instructions

  1. Cook the Orecchiette pasta al dente.
  2. Cook Peas until soft.
  3. Heat butter and gorgonzola over low heat until completely melted. Remove from heat and blend in 4 ounces of mascarpone. (Do not heat the mascarpone). Mix immediately with the cook pasta. Sprinkle with freshly grated parmesan to taste.

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A delicious replacement to an Alfredo cream Sauce. The Gorgonzola Sauce combined with the Orecchiette pasta makes a wonderful dish.