- 3/4 cup canned low-sodium chicken broth or homemade stock
- 1/2 cup dry white wine
- 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
- 2 cups heavy cream
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound fettuccine
- 1 1/4 pounds broccoli (about 2 stalks), thick stems removed, tops cut into small florets (about 5 cups)
- 1/3 cup grated Parmesan, plus more for serving
- 3 tablespoons chopped fresh parsley
How to Make It
In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes.
Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.
In a large pot of boiling, salted water, cook the pasta until almost done, about 9 minutes. Add the broccoli florets and bring back to a boil. Cook until the broccoli and pasta are just done, about 3 minutes longer. Drain.
Toss the fettuccine and broccoli with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.
Variations: Try the sauce and pasta with asparagus, green beans, or just fresh herbs instead of the broccoli.
Wine Recommendation: Strong-flavored broccoli and Gorgonzola are a challenge to match with wine. A Fiano di Avellino's intense taste can take them on, and its acidity will cut the unctuousness of the sauce.