2- As the butter starts to foam, add the cooked Campanelle pasta and toss about the pan. Add (fat free) half-and-half dairy, diced Apple Smoked Bacon (cooked) and season with freshly milled pepper and smoked sea salt.
3- After a minute or two, add a small quantity of Herbed Tomato or Marinara Sauce (1 tbsp. at a time) and continue to cook on a medium flame.
Note: At this point, the sauce should be a creamy “pink” in color. Check the seasoning and adjust if necessary. Should the sauce appear too thick, add a few drops of water, chicken stock or white wine to thin and continue to simmer.
4- Begin to incorporate small chunks of the Gorgonzola cheese into the sauce. As it starts to melt, add a quantity of (shredded) Smoked
5- Turn out on a large warm plate and serve immediately.
Additional Notes: There is always the possibility of a Cheese Sauce looking too pasty or clumpy, moments after being served. To avoid this problem, keep a small amount of chicken broth nearby. This being an al dente pasta dish, the noodle will continue to absorb the liquids in the pan. As the sauce cools, the dairy will also coagulate resulting in a pasty texture...
Variations and garnish:
The addition of fresh Green Peas and (blistered), Baby Grape Tomatoes.
Deep-fried Artichoke Hearts (use as a sauce well and gratinee)
Substitute Potato Gnocchi (browned) for the Campanelle.
The addition of Prepared Italian Meats (diced or julienne)
The addition of red basil (Campanelle Rosso)
This is in essence, a creamy pesto sauce with tomato.
Serving Tips: Always use a hot plate when serving a Cheese Based Sauce.
