Pasta with Baby Peppers and Mountain Gorgonzola
Imagine my surprise when Italian cheese starts showing up in the local Sams Club here in Mississippi. I hope it lasts. This Mountain Gorgonzola, imported from Italy was just what I needed today. The difference between the Italian import and the American, is that the Italian seems to be creamier in consistency and less salty. If you can not find Gorgonzola for this dish, try a little Maytag blue cheese. You won't be disappointed. A little goes a long way here. Buon Appetito!
Ingredients for 4-6 people.
One pound of Rigatoni. I prefer DiCecco, as it holds together nicely throughout the cooking process.
3-4 colorful baby peppers, sliced in 1/2 inch pieces
3 tablespoons of extra virgin olive oil
2 cloves of garlic diced. (You may use onion in you prefer)
A teaspoon of salt
A teaspoon of black or white pepper
A handful of cherry tomatoes sliced in half
2 ounces of Italian Gorgonzola cut up (I used a little extra)
Place a large, 8 quart, pasta pot filled with water to boil Add a tablespoon of salt. In a large enough saute pan to accommodate your ingredients, heat up your olive oil to medium.
Place your garlic or onion in your pan, turn up and saute until fragrant. Add your pepper and tomatoes, salt, pepper and put a lid on the pan for a few minutes. When everything is soft, just remove your lid from the pan and continue mixing. In under 10 minutes, it's ready.
Drain your cooked pasta and mix right in the pan. Add your Gorgonzola and continue to mix. Serve in large Pasta plates with a nice dry white wine. Buon Appetito!
Special Note: If you don't care for the taste of Gorgonzola (although I am not sure this could be possible), use any cheese you like. You might want to try a delicate Provolone or a lightly smoked Scamorza (an Italian cow's milke cheese). Whatever you try, I am sure it will be delicious. Enjoy!