The Tired Gourmet

The Tired Gourmet

 
It's been a busy summer and I've found myself surrounded by empty, crumb-strewn pizza boxes and forgetten-in-the-back-of-the-fridge-Shrimp-Vindaloo-take-out too often. I've been craving a homemade, gourmet meal but finding myself without the time, energy or desire to spend too long in the kitchen. Enter my reliable hero: Gorgonzola Pasta.
 
This easy and delicious pasta dish combines fresh healthy ingredients with a bit of comfort, and quickly.  You'll be enjoying with a bottle of vino in 30 minutes or less. Pairs best with lighter, more savory reds that keep the dish bright and bring out the earthy flavors of the cheese and the salty, lushness of the bacon.  I recommend a bottle of Etna Rosso from the volcanic soils of Mt. Etna in Sicily, such as Graci or Anima Libera.  If that wine style isn't available, a light Pinot Noir that isn't too fruity will more than suffice. Hurry, your mouth is waiting.
 
Ingredients:
1 lb pasta of your choosing (tubular pastas such as penne work best)
Fresh baby spinach
1 pint of cherry heirloom tomatoes, halved or quartered
2 cloves fresh garlic
1/2 lb of bacon
1 cup half n half
2 to 3 oz of gorgonzola cheese, crumbled (or feta for all you blue cheese averters)
Red pepper flakes to taste
Salt and pepper to taste
Grated parmesan to garnish
 
Preparation:
Cook pasta al dente
Cook bacon to desired crispiness. Cut into small pieces and set aside.
In a pan with olive oil, combine garlic, salt and red pepper flakes. Saute for 1 to 2 minutes.
Add tomatoes and cook for another 1 to 2 minutes.
Reduce heat and add half n' half and gorgonzola. Stir frequently over low heat until cheese is melted and sauce thickens.
Add desired amount of spinach and stir until wilted (I usually add about 1/2 bag, approx 2.5 oz)
Pour mixture over pasta and stir. Add bacon, season with salt and pepper and garnish with grated parmesan

Serve and relax
 

 

specials

GRILLED CHEESE MONDAY'S. A different grilled cheese every Monday for $10.
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