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Mar 20 2011

Gorgonzola Tomato Fusilli

Ingredients:

one pound pasta
one eighth pound pancetta (diced small)
one half onion (diced small)
one can diced san marzano tomatoes
one fucken tablespoon san marzano tomato paste
salt
olive oil
red pepper flakes
corenwijn
one quarter pound gorgonzola dolce

Sautee pancetta in a splash of olive oil until the fat has rendered out and it is starting to brown.

Add onions to pan and sautee until starting to carmelize.

Push onions and pancetta to the side and sautee red pepper flakes and tomato paste until starting to carmelize.

Mix all the shitte together and sautee a bit more to incorporate all the flavors or whatthefuckeever.

Deglaze with a generous splash of motherfucken corenwijn.

Add the can of tomatoes and simmer on low for at least 45 minutes, until it is reduced down and cooked nicely, like below. Add salt to taste.

When the sauce is almost done, boil the pasta in salty water until just al dente, drain and add to the sauce, cook on low until the pasta incorporates the sauce, turn off the heat, plop the fucken gorgonzola into the shitte, and stir until the cheese is all melted and incorporated.

EAT ITTE!!!!!!!!!!!!!!

(Note: This recipe is adapted from one provided by Jason Goldman, who adapted it from some shitte he read on the Internet somewhere.)

5 comments

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  1. 1
    beatrice

    Wow CPP, it would be wonderful to receive an invitation to eat your gorgonzola fusilli tomatoe. I guess that the only thing one can do after that divine dish is just to go for a divine siesta.

  2. 2
    Mike Dunford

    Any recommendations on a substitute for the pancetta? My wife’s vegetarian, but I’d still like to try this.

  3. 3
    Comrade PhysioProf

    I’m sure you can just leave it out. Maybe I’d add some garlic to make up for the lost pungency?

  4. 4
    ginger

    For those of us out in the boonies – what is an acceptable alternative to corenwijn, please?

  5. 5
    Comrade PhysioProf

    Any rich booze, but not too heavy, like sherry, bourbon, or rye. I wouldn’t use single-malt.

  1. 6
    Last night I made Physioprof’s Fusilli bolognese | Fumbling Towards Tenure Track

    [...] dear friend Physioprof has been cooking up a storm lately, and the resulting displays of culinary prowess have been both impressive and–I’ll just [...]

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