Campanelle Con Miele E Gorgonzola

Total Time: 19 mins Preparation Time: 5 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 cup half-and-half
• 3 ounces gorgonzola
• 1/8 teaspoon pepper
• salt, to taste (optional)
• 1 (16 ounce) box campanelle pasta (i used barilla)
• 1 tablespoon fresh flat-leaf italian parsley, chopped, garnish (optional)
• 1 teaspoon honey
• chopped black olives, garnish (optional)

Recipe

• 1 bring a large pot of water to boil.
• 2 heat half & half in a large skillet over medium-high heat.
• 3 add gorgonzola and mix until cheese is melted.
• 4 add pepper.
• 5 set aside.
• 6 cook pasta for 9 minutes.
• 7 drain, reserving 2 cups of pasta cooking liquid .
• 8 add 1 cup of cooking liquid and hot pasta to cheese mixture in skillet.
• 9 continue cooking until sauce thickens and pasta is al dente.
• 10 add additional hot cooking liquid to thin sauce as desired.
• 11 season if necessary.
• 12 transfer to a serving platter or bowl.
• 13 garnish with chopped parsley and black olive slices, if using.
• 14 drizzle with honey.