Fusilli lunghi with gorgonzola and fennel

I take advantage of these evenings when JB is out of the house to eat things he does not enjoy. Gorgonzola is one of those, unfortunately. If blue cheese scares you, if you think you don’t like it, try it in the form of a sauce. I find that adding parmesan helps tame it down a bit and round up the flavors. A nice arugula and green apple salad on the side is a great accompaniment to this comforting pasta dish.

You will find fusilli lunghi in Italian Food Shops and in Ottawa, at La Bottega Nicastro in the market area. Gorgonzola dolce is a milder gorgonzola, now available in good supermarkets. Enjoy!

For two servings:

3/4 cup/375 ml cream (heavy cream or light cooking cream)
100 g gorgonzola dolce
3 tablespoons parmesan, grated
1 tablespoon butter or olive oil
1/2 bulb fennel, finely diced
200 g fusilli lunghi
2 tablespoons parsley, finely chopped
salt and pepper to taste


1. Bring a large pot of water to a boil. Add plenty of salt and drop your pasta in.
2. While the pasta is cooking, which will take anywhere from 11 to 14 minutes, make your sauce: in a small saucepan, bring the cream just under a boil and add the gorgonzola, the parmesan, salt and pepper. Stir just to melt the cheeses and turn the heat off. Set aside.
3. In a small skillet, melt the butter or olive oil and cook the fennel over medium heat until tender, a few minutes. Turn the heat off and set aside.
4. When the pasta is done, drain well, saving about 1/4 cup pasta cooking water and return to the pot. Add the pasta cooking water to the cream to relax it. Add the cream and the fennel to the pasta, add the parsley, stir well and serve in warm bowls. Decorate with the fennel fronds.

Fusilli lunghi with gorgonzola and fennel

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