Ingredients with Measurements:
- 1 lb. mottolina pasta
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 cup heavy cream
- 1/2 cup crumbled gorgonzola cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add mottolina pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
3. Add chopped artichoke hearts to the skillet and cook for 2-3 minutes until heated through.
4. Pour in heavy cream and bring to a simmer. Add crumbled gorgonzola cheese and stir until melted and combined.
5. Season with salt and pepper to taste.
6. Add cooked mottolina pasta to the skillet and toss until coated in the sauce.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 28g
Carbohydrates: 50g
Protein: 14g
Sodium: 600mg
Substitutions for ingredients:
- Any short pasta can be used instead of mottolina
- Blue cheese can be substituted for gorgonzola
- Half-and-half can be used instead of heavy cream for a lighter sauce
Variations:
- Add cooked chicken or shrimp for a protein boost
- Substitute spinach for artichoke hearts for a vegetarian option
- Use a different type of cheese, such as parmesan or feta, for a different flavor profile
Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick
- Make sure to drain the artichoke hearts well to prevent excess liquid in the sauce
- Crumble the gorgonzola cheese finely to ensure it melts evenly in the sauce
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve in a large pasta bowl with a sprinkle of chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- A crisp white wine, such as Pinot Grigio or Sauvignon Blanc
- A green salad with a light vinaigrette
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to loosen it up
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure to cook the pasta and sauce to the appropriate temperature to ensure it is safe to eat
- Store leftovers in the refrigerator promptly
Food history:
Mottolina pasta is a short, tube-shaped pasta that originated in Italy. Gorgonzola cheese is a type of blue cheese that is made in the northern Italian region of Lombardy.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve as a main dish for a cozy weeknight dinner.
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Region: Italian