Pasta Gorgonzola Miraculous

This rich and comforting pasta dish combines the sharp, tangy flavor of Gorgonzola cheese with the savory depth of beef bouillon and ham. The sauce is lightly enriched with milk and oil, creating a smooth, velvety coating for the rotelle pasta. A hint of vodka and triple sec adds a sophisticated aromatic layer, while fresh onion provides a gentle sweetness. Perfect for a cozy weeknight dinner or a casual gathering, this recipe offers a luxurious taste experience using simple pantry staples. The combination of creamy cheese and salty ham makes every bite satisfying and memorable.

Cooking Method: Boiling

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 534.2

Description

This rich and comforting pasta dish combines the sharp, tangy flavor of Gorgonzola cheese with the savory depth of beef bouillon and ham. The sauce is lightly enriched with milk and oil, creating a smooth, velvety coating for the rotelle pasta. A hint of vodka and triple sec adds a sophisticated aromatic layer, while fresh onion provides a gentle sweetness. Perfect for a cozy weeknight dinner or a casual gathering, this recipe offers a luxurious taste experience using simple pantry staples. The combination of creamy cheese and salty ham makes every bite satisfying and memorable.

Ingredients

1 Beef Bouillon cubes
2 cup Hot water
1 Onion Chopped
1 cup Skim milk
3 tablespoon Corn oil
2 tablespoon Vodka
1/4 cup Triple Sec -- or Cointreau
2 sl Ham -- chopped
3 ounce Gorgonzola cheese --
1 lb Rotelle pasta
1 tsp Fresh ground black pepper
1/2 cup Grated cheese for serving

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the rotelle pasta according to package directions until al dente, then drain thoroughly.
3
In a saucepan, dissolve the beef bouillon cube in the hot water.
4
Add the chopped onion to the bouillon mixture and simmer until the onion is tender.
5
Stir in the corn oil, skim milk, vodka, triple sec, and chopped ham.
6
Reduce heat to low and gently melt in the Gorgonzola cheese, stirring constantly until the sauce is smooth.
7
Combine the drained pasta with the sauce, tossing to coat evenly.
8
Season with fresh ground black pepper to taste.
9
Serve immediately with grated cheese on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 534.2kcal

% Daily Value *
Total Fat 42.4g66%
Saturated Fat 19.4g97%
Cholesterol 108.8mg37%
Sodium 938.3mg40%
Total Carbohydrate 8.4g3%
Dietary Fiber 0.5g2%
Sugars 6.1g
Protein 25.8g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer sauce, you can substitute heavy cream for the skim milk.

If you prefer a milder cheese flavor, mix the Gorgonzola with an equal amount of mild mozzarella or parmesan.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if the sauce has thickened too much.

The vodka and triple sec add aroma; ensure they are heated sufficiently to allow the alcohol to evaporate if serving to those who avoid alcohol.

Keywords: pasta, gorgonzola, cheese, ham, cream, sauce, dinner, italian, comfort food, rotelle, easy, quick, main course, vegetarian option, onion, milk, bouillon

Read it online: https://www.chefs-mate.com/recipe/pasta-gorgonzola-miraculous/