there's a little slice of italian heaven that exists in charleston called pane e vino, and their food is absolutely delicious. it's hands down one of our favorite gems in a city where excellent restaurants abound.  it's hard to beat reasonable prices, incredible food, and a great outdoor patio, which makes you feel like you are in italy. i don't usually like "white" sauces on pasta, but i was feeling risky, and ordered their gnocchi with gorgonzola cream sauce...OMG! it's to die for!

so last week, i decided to try my hand at making such a cream sauce, as a much needed substitute to our usual "red" sauce. if you like bold cheeses definitely try this...it's so rick and delicious, a little goes a long way {it was also a big hit with drew}, and it's worth every bite.
2 Cups Milk {might need an extra 1/2 Cup}
4 Ounces Gorgonzola Cheese, crumbled
1 Pound Pasta {i used buitoni wild mushroom agnolotti, similar to ravioli}
3 Tablespoons Unsalted butter
4 Tablespoons All-purpose Flour
1 Tablespoon Fresh Rosemary, diced
1 Pinch Salt and Pepper
3 Cups Mushrooms, sliced {optional; i did not add bc we used wild mushroom filled pasta}

1. cook pasta according to instructions
2. melt butter over medium-high heat in a medium pot. once melted, add flour and whisk. cook until flour turns a light brown color, probably 5 minutes.
3. slowly whisk milk into roux. when all the milk is incorporated it should be thicker, but not completely thickened. turn heat down to low and simmer until thicker, about another 4-5 minutes.
4. stir in gorgonzola and keep warm until needed. taste for salt and pepper. it might need a pinch of both.
5. if you're using them, saute sliced mushrooms with a few tablespoons of oil over medium-high heat.
6. serve sauce over pasta with a pinch of fresh rosemary.

here's to trying new recipes and tasty alternatives this week! -j.

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