Unlike what’s passed off as the real stuff at casual
dining chains, a true cream sauce contains nothing but heavy cream, and is on
another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in
a while, it’s nice to take a break from the old 2%, and the technique is dead simple.
Simmer cream in a saucepan until it reduces and thickens slightly, flavor it
however, and toss in some hot (hopefully stuffed) pasta. Done and done.
I went with a fairly mild, crumbly Gorgonzola this time, but
no matter which you choose, be careful not to “cook” the cheese. You just want
to stir it in on low, until it’s almost gone, and then turn off the heat.
Otherwise the cheese will “break,” and you’ll have a greasy mess.
filling, I decided to finish with diced apples and toasted walnuts. It was
perfect with the rich sauce, and I recommend it if you’re using a similar
pasta. Since the sauce itself is so easy, as in one ingredient easy, you can
spend all that extra brainpower thinking of things you can add to it. I hope
you give this great sauce technique a try soon. Enjoy!
ravioli or tortellini)
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