This makes a great side dish to a beef filet, but if you want to serve it as a main course, you can easily double the recipe.
SERVES: 4 as a side dish
INGREDIENTS:
- Kosher salt
- 8 oz. medium pasta shells
- 1/2 cup heavy cream
- 1 Tbs. dry sherry (optional)
- 6 oz. Gorgonzola, crumbled;
- 1 oz. reserved
- Freshly ground black pepper
- 1 slice stale bread, chopped coarsely
- 1/4 cup chopped toasted walnuts
INSTRUCTIONS:
- Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package directions.
- Meanwhile, combine the cream, sherry (if using), and 5 oz. of the Gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes.
- Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 minutes. Add pepper to taste. Pour the mixture into a shallow baking dish.
- Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 oz. Gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.
