This came out as a result of an intense craving for a creamy-gorgonzola-y pasta dish a few weeks ago after a run.
I had all meatballs in the freezer I needed to use (click
here for a recipe) and pretty much everything else was idly sitting in my pantry and fridge.
Here's what happened in Poupette's kitchen that day.
INGREDIENTS (2 people):
- 1/2 pack of dry linguine
- a large handful of small meatballs (click here for a recipe)
- a handful of fresh cherry tomatoes, reserve a few on the side for decoration
- 1 small basket of fresh cremini mushroom
- 1 medium onion
- 1 splash of olive oil
- 1/3 cup of heavy cream
- 1/4 cup of crumbled gorgonzola
Note: if you can, use gorgonzola dolce (a creamy, soft and almost sweet gorgonzola). I used the super acidic crumbly kind you can find easily in supermarkets here in the US, but it would have been orders of magnitude better with the dolce.
- 2 to 3 sprigs of fresh marjoram (oregano or thyme would work well as substitutes)
- freshly grated parmesan cheese for serving
RECIPE:
- bring a large pot of salted water to a boil and cook the linguine al dente
- while the pasta is cooking, brown the meatballs in the olive oil over medium-high heat until golden but not yet cooked through, about 2-3 minutes
- in the same pan, saute the diced onion and sliced mushrooms over medium-high heat and deglaze the meatballs drippings with the moisture of the mushrooms, cover if necessary to create a steamy environment
- after 4-5 minutes, add the marjoram and fresh tomatoes and cook over medium heat until the tomatoes are soft (about 1-2 minutes). If it gets a little dry and starts to stick to the pan, add a ladleful of pasta cooking water and stir
- add in the cream and crumbled gorgonzola and cook over low heat until the meatballs are cooked through
- drain the pasta and serve hot sprinkled with freshly ground black pepper, a few fresh tomatoes and a healthy dose of parmesan shavings
- bon appetit!
