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Recipe Detail Page
Fusilli with Gorgonzola, Walnuts and Sage
Holiday 2011
This rustic pasta dish makes a comforting supper over the holidays when you’re craving something simple. But, because it relies on so few ingredients, make sure the olive oil, Gorgonzola, walnuts, and sage are the finest and freshest you can find. The deep-fried sage leaves are a special touch that can be prepared up to an hour ahead, but omit them if you’re pushed for time.
DEEP-FRIED SAGE LEAVES
3 cups (750 mL) vegetable oil (approx.)
12 medium sage leaves, washed and dried
PASTA
¼ cup (60 mL) extra virgin olive oil
2 large cloves garlic, thinly sliced
½ cup (125 mL) dry white wine
½ lb (250 g) Gorgonzola, cubed
2 tbsp (30 mL) finely shredded fresh sage leaves
½ tsp (2 mL) freshly grated nutmeg
½ tsp (2 mL) freshly ground black pepper
12 oz (375 g) fusilli pasta, about 4 cups (1 L)
½ cup (125 mL) coarsely chopped walnuts, toasted
Kosher salt to taste
Freshly grated Parmesan cheese to serve
1 Pour enough vegetable oil into a large saucepan to give a depth of 1 inch (2.5 cm). Heat over medium-high heat until a candy thermometer registers 365°F (186°C). Fry sage leaves for 6 to 8 seconds or until crisp. Remove with a slotted spoon and drain well on a paper-towel-lined plate.
2 Heat olive oil in a medium skillet over medium-low heat. Add garlic and cook for 6 to8 minutes or until softened and fragrant but not browned, reducing the heat if garlic starts to brown. Add wine and increase heat to medium-high. Bring to a boil and simmer for3 to 5 minutes or until liquid has reduced slightly, lowering the heat if it spits.
3 Reduce heat to medium-low and add Gorgonzola and sage to skillet. Cook, stirring often, until cheese has melted and sauce is smooth. Stir in nutmeg and pepper. Keep warm over low heat but do not allow to boil.
4 Meanwhile, cook fusilli in a large pot of boiling salted water for 8 to 10 minutes or until al dente. Drain well and return pasta to pot.
5 Add Gorgonzola sauce and walnuts to pasta and toss gently. Season with more pepper, and salt to taste if necessary.
6 Divide pasta among 4 warm pasta bowls and garnish with deep-fried sage leaves. Serve with freshly grated Parmesan cheese.
Serves 4
