The art of Italian cooking: penne with creamy gorgonzola sauce

Posted on | January 20, 2010 | Comments Off

Hi, let’s go on with short pasta tossed with creamy cheese sauce. We know exactly how these recipes are bad for our health but in the art of Italian cooking we don’t forget these examples of pasta tossed with white sauce. Pasta is the main Italian ingredient and cheese from Italy are well known all over the world.
And then,  according to our opinion, these kinds of pasta dish, if eaten once a time, aren’t bad for our health.
Certainly you have to complete your meal only with vegetables and fresh fruits!
Today’s post is dedicated to penne tossed with creamy gorgonzola sauce.
Gorgonzola outside Italy is also known as blue cheese.

Penne with creamy gorgonzola cheese

We recommend you to choose a creamy gorgonzola (blue cheese) for this recipe.

There is another version of this recipe with less calories and fat. You only need to substitute light cream with some tablespoons of milk and not to use butter. You have only to melt gorgonzola cheese in the milk in a bain-marie.
Note the difference in nutrition facts (read more on the page dedicated to the recipe)

Energy: kcal 377  kJ 1578
Protein: g 15.6
Fat: g 11.2
Carbohydrates: g 57.0
Sugars: g 4.6

If you want to read other pasta recipe ideas consult this page

Greetings from Italy
Carlo & Loretta

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