Rigatoni with Gorgonzola, Walnuts & Mushrooms
Crisp a half onion and 2-4 sliced garlic cloves in 4 oz olive oil. Add 6 oz Chardonnay (or water if you can't bear it)
Add 2 packets of Knorr Alfredo Sauce mix. You'll want to make it coat a spoon but drip off with a creamy gloop gloop gloop. Add water if you need to.
Add 6 ounces mushrooms (you can go to heaven if you use dried wild mushrooms--expensive but lightweight and ethereal flavor.)
Turn down heat and add 6 oz crumbled Gorgonzola cheese and stir until dispersed. Lick your fingers and grin.
Crumble in a generous handful of walnuts.
Salt and modest black pepper to taste.
Simmer for 20 minutes. This brew needs frequent stirring, so the cook should receive an extra glass of Salamandre Primitivo and lots of encouragement. Add water to maintain consistency.
When the sauce is tasting perfect, stir in an ounce of bourbon and keep the pot warm.
Boil one pound of Rigatoni pasta (about 12 minutes), and don't distract the cook.
Mix it all together and feast.
Perfect with Primitivo or Salamandre Pinot Noir.
Add 2 packets of Knorr Alfredo Sauce mix. You'll want to make it coat a spoon but drip off with a creamy gloop gloop gloop. Add water if you need to.
Add 6 ounces mushrooms (you can go to heaven if you use dried wild mushrooms--expensive but lightweight and ethereal flavor.)
Turn down heat and add 6 oz crumbled Gorgonzola cheese and stir until dispersed. Lick your fingers and grin.
Crumble in a generous handful of walnuts.
Salt and modest black pepper to taste.
Simmer for 20 minutes. This brew needs frequent stirring, so the cook should receive an extra glass of Salamandre Primitivo and lots of encouragement. Add water to maintain consistency.
When the sauce is tasting perfect, stir in an ounce of bourbon and keep the pot warm.
Boil one pound of Rigatoni pasta (about 12 minutes), and don't distract the cook.
Mix it all together and feast.
Perfect with Primitivo or Salamandre Pinot Noir.
