Penne in Porcini, Walnut and Gorgonzola Cream Sauce

We have this new shop in the Gunwharf (where we live) which has just opened and specializes in gourmet Mediterranean foods. You could imagine my glee when they finally opened. We have darkened their door many times now in just a few days. Anyways, it's easy to get inspired by their range of ingredients and it makes it a lot easier for me to 'throw something together' in that it takes me two minutes to walk there. This is the first (of what will surely be many) recipes called up on the fly using stuff laying around home and the acquisition of a few special items from That Good Food Shop.

Penne in Porcini, Walnut and Gorgonzola Cream Sauce


500g dried penne pasta (whole wheat adds some character)
Drizzle of olive oil
3/4 cup walnuts, chopped
2 cloves garlic, minced
150g dried porcini mushrooms, which have been soaked in water for 30 minutes, liquid drained
and reserved
3/4 cup white wine
120g gorgonzola dolce, torn into pieces
150ml double cream
2 tablespoons unsalted butter
Salt and pepper
Small handful of fresh, flat-leaf parsley, chopped

First prepare the pasta in a large pot of boiling salted water. While the pasta water is heating, you can get the sauce together. Remember to reserve a 1/2 cup of the pasta cooking liquid to put into the sauce at the end. Set pasta aside when done to al dente.

In a medium sized saute pan or skillet, heat a few tablespoons of olive oil under medium to medium-high heat. When hot, add the walnuts and toast them in the oil for a few minutes until you can smell the walnuts releasing their oils into the olive oil, flavoring it. When they have colored a bit and the oil smells of walnuts, pull the pan off of the heat and lift the walnuts out with a slotted spoon, leaving the oil behind. Set aside.

In the same pan, return to the heat and add the garlic and fry it off for 15-30 seconds, just until you can smell it. You don't want the garlic to brown or it will taste bitter. Immediately add the hydrated porcini mushrooms, reduce the heat to medium and saute gently for 5 minutes, stirring occasionally. Put the white wine and about 1/2 cup of the reserved mushroom soaking liquid (strained) in the pan and cook for another 3-5 minutes, or until the liquid has reduced by half.

Add the cream and cheese together and stir through until the gorgonzola melts. Add a 1/2 cup of the pasta cooking liquid now as well as some salt and pepper, the butter and the walnuts. Stir through, taste for seasoning and adjust as necessary. Set aside, off of the heat until the pasta is done, keeping a lid on it to keep it warm.

When the pasta is ready, dump it in the pan with the sauce and add the parlsey. Toss to coat the pasta. By adding the starchy pasta cooking water earlier, it should help the sauce stick to the penne better. Give it a taste and adjust seasoning as necessary. Spoon into bowls and top with a drizzle of good extra-vrigin olive oil. Serve hot.