Serves: 4
Total Calories: 621
Bring a large pot of salted water to a boil. Add the fettuccine, stirring a few times to ensure that it does not stick to itself. Boil vigorously for the time recommended on the package or until tender. Drain.
Meanwhile, bring the cream to a simmer in a skillet over medium heat. Add the pepper flakes and garlic and simmer until the cream thickens slightly. Remove from the heat and stir in the Gorgonzola until it melts. Toss the cooked pasta with the sauce and parsley. Garnish each portion with some of the crushed croutons before serving.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Blue Cheese Tagliatelle recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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