Recipe: Rigatoni al Gorgonzola (Rigatoni with Gorgonzola)

RIGATONI AL GORGONZOLA
(RIGATONI WITH GORGONZOLA)

1 lb asparagus
4 tbsp safflower oil
salt to taste
1 lb rigatoni or similar pasta
1/2 tbsp fresh gorgonzola cheese *
1 1/2 cups chicken or beef broth
freshly ground black pepper
2 cups cubed fresh ripe tomatoes fine chopped Italian parsley

Have tomatoes at room temperature.

While water for pasta is heating, wash asparagus well and cut in pieces about 2 inches long. Heat 2 tablespoons of the safflower oil in a medium skillet, add asparagus, and cook over moderate heat until tender but crisp. Set aside.

When water comes to a boil, add salt and pasta, stir, and boil until halfway cooked - about 5 minutes.

Heat remaining 2 tablespoons safflower oil in a medium, shallow saucepan, add Gorgonzola, broth, and a generous amount of freshly ground black pepper. Cover and simmer over moderate heat until cheese dissolves, stirring often.

When pasta is cooked al dente, drain and add to cheese sauce; turn up heat and stir constantly until sauce thickens.

Serve immediately n heated plates. Top each portion with some asparagus, some parsley, and some cubed tomatoes. Sauce will thicken as it cools.

*Use fresh imported Gorgonzola. The color should be a creamy white laced with light green. This cheese yellows as it ages - do not use old cheese.

Author's Variation:
I like to add 2 or 3 tablespoons brandy to the sauce as it is simmering, but try the recipe without the brandy the first time.

Servings: 6
Source: Eat Right, Eat Well - The Italian Way by Edward Giobbi and Richard Wolff, M.D.