How to Prepare Delicious Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola

Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola. For a pasta frittata that showcased egg and pasta in equal measure, we opted for superthin angel hair pasta. The strands of angel hair formed a delicate network throughout the eggy interior. We started with dried pasta instead of leftover c.

Serve a light pasta dish with a luscious cream sauce. Chopped sage, Gorgonzola cheese, and canned pumpkin add robust flavor to the meatless main dish. Any short pasta will work in this dish, but we did have a favorite brand of cheese--Saladena Gorgonzola. You can cook Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola

1. Prepare 1 of fennel bulb.
2. You need 225 grams of pasta of choice.
3. It's 2 tbsp of olive oil.
4. You need 1 of shallot or small onion, chopped.
5. Prepare 300 ml of bought or home made passata.
6. You need 150 grams of small closed brown cepes ( mushrooms)halved.
7. You need 1 pinch of sugar.
8. It's 5 ml of or 1 teaspoon fresh chopped,oregano.
9. You need 115 grams of blue cheese of choice.
10. Prepare 1 pinch of each, salt and.black,fresh cracked pepper.

It gave the sauce a consistency more. If you find Gorgonzola Cheese too strong, try a Gorgonzola Dulce, which is sweeter. Add the Sun dried tomato oil, sun dried tomatoes, chopped porcini and cremini mushrooms, eggplant, salt Add the basil, adjust seasonings, and spoon over pasta. Sprinkle with freshly grated Parmesan to serve.

Sig's Pasta with Tomato, Fennel, Mushroom and Gorgonzola instructions

1. clean and cut fennel in half, cut,away the inner stem and root, slice the fennel intio fine slensder sticks..
2. boil the pasta ,cook until just tender.
3. in the.meantime, heat oil in pan saute the onion and fennel for 3 minutes ,do not brown..
4. add passata, sugar and oregano, simmer gently until the fennel is tender, season with salt and pepper..
5. Drain pasta and.arrange fennel mixture on top..
6. Crumble the blue cheese over the top..
7. to make 1/2 ltr passata you need 7 very ripe tomatoes, 1 small red onion,chopped, 1 tablespoon olive oil, 2-3 peeled and crushed cloves of garlic, 1 teaspoon finely fresh chopped basil, 1 teaspoon each tomato puree and sundried tomato puree, 1/2 teaspoon fresh black cracked pepper and a pinch of sea salt..
8. place tomatoes, basil,galic, salt and pepper into blender and blend well, in large pan heat the onions until just golden, add too blender and blend into tomatoes,pour the whole mixture into large pan bring to boil, add the two purees, simmer down for about 10-15 minutes until you get a perfect passata sauce , not thin like soup nor thick like puree..

Recipe courtesy of Food Network Kitchen. Fettuccine with White Truffle Butter and Mushrooms. Try and find the creamy gorgonzola cheese or soft. Cook the pasta following pack instructions. This lasagna is great for anyone who loves the idea of the dish but isn't a fan of the traditional tomato based version.

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