I love alfredo, but that gets old. I had a wedge of gorgonzola cheese that I intended to use for homemade pizza, but that wasn't going to happen. Instead, I made a gorgonzola sauce that was a tasty alternative to your standard alfredo sauce and paired well with cheese tortellini for a dish I'd like to call, "UNHEALTHY CHEESY CREAMY CARB EXPLOSION!!!"
First off, I grated my gorgonzola. Gorgonzola is typically crumbled, but I wanted the cheese to melt quickly, so grating was the way to go.
I added a cup of cream to the melted butter and tossed in the gorgonzola, then let the sauce reduce by about a third.
Gorgonzola is a strong blue cheese, so a sauce of it is not for the faint of heart. But if you like that tang, you will enjoy this dish, which is just as easy as any other weeknight pasta dish but adds a little sophistication.