Pasta With Gorgonzola Sauce
Serve with 2016 'Special Reserve' Chardonnay
16 oz dried pasta
3 TBS butter
3 TBS flour
1 cup milk
1/4 cup white wine
1 clove garlic, peeled and split
1/4 tsp. paprika
1/4 tsp. cayenne pepper
6 oz Gorgonzola cheese, crumbled
Salt and freshly ground pepper to taste
Cook the pasta in a large pot of rapidly boiling, salted water. Drain.
While the pasta is cooking, prepare the sauce. Melt the butter in a medium saucepan over a low heat. Add the flour and cook, stirring frequently, 5 minutes over a low heat. The mixture should not brown. Whisk in the milk, wine, garlic, paprika and cayenne pepper. Cook, whisking constantly, over a medium heat until the mixture is thickened and has lost its floury taste, about 10 minutes. Whisk in the cheese. When melted, season the sauce to taste with salt and pepper.
Toss the sauce with the cooked pasta. Serves four.