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Penne with Artichoke Hearts and Gorgonzola

August 9, 2013

Friday night dinners should be fast yet luxurious because we deserve it.


Penne with Artichoke Hearts and Gorgonzola


  • 1/2 lb. Penne Rigate
  • 1/4 C. Pignoli Nuts (toasted)
  • 1 Small Onion (diced)
  • 1/2 t. Garlic (minced
  • 2 T. Unsalted Butter
  • 1/2 C. Chicken Stock
  • 1/2 C. Heavy Cream
  • 6 oz. Gorgonzola Cheese (room temp.)
  • Salt and Freshly Ground Pepper (to taste)
  • 1/8 t. Grated Nutmeg
  • 1
  • 2 Jar (12 oz.) Quartered Marinated Artichokes (cut if you like) (Delallo used here)
  • Fresh Parsley for Garnish


  1. Prepare pasta per directions
  2. Toast pignolis and set aside
  3. Saute the onion and garlic with butter until translucent
  4. Add the stock and cream slowly; bring to boil over medium heat; stir occasionally
  5. Simmer uncovered about 4 minutes while sauce thickens
  6. Whisk in the Gorgonzola until melted
  7. Add the salt, pepper and nutmeg; to taste
  8. Add the artichokes and combine with the sauce
  9. Add the penne and thoroughly mix
  10. Serve immediately on warmed plates and garnish with fresh parsley




Serves 2 for Dinner

Serves 4 for Starter


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