Quick and Delicious Bowtie Pasta with Spinach, Mushrooms & Bacon in a Gorgonzola Cream Sauce

Despite the intimidating sounding name this is a dish I’ve refined into a quick one.  It’s funny, the longer I work as a cook the less prissy and less patient I get in my home kitchen; I guess doing 300 meals in a night will do that to you.  Another perk is that you only dirty 2 pots and a colander.

Ingredents:

12 ounces bowtie pasta,

1 pound sliced mushrooms, any kind, canned is find,

1 medium onion sliced,

4 cloves garlic,

3 ounces cheap ass wine, preferably white but I made it with red this morning & it was fine

3 tablespoons olive oil,

a few hefty squirts of Worstershire,

1 tablespoon butter,

1 pint of half & half,

5 tablespoons of oregano

half a pound of  frozen spinach,

Basil and black/red pepper to taste.

8-10 strips of cooked bacon,

1/2 cup gorgonzola crumbles

Start by putting a largish pot on medium high heat & uncerimoniously dump in the oil, butter onions,Worstershire,  bacon (crumbled), wine and spices and allow to simmer.  While this is happening fill the other pot to get the water boiling.  When the onions become soft, add the spinach (no need to bother defrosting it) then the half and half when the mixture becomes warm again.  Then gradually add the gorgonzola grumbles a bit at a time, stirring it into the mixture.  By the time that the pasta is al dente & drained the sauce should be ready.  Stir in the cooked bowties and allow to absorb some of the sauce before serving.  There you go, a seemingly classy dish you can basically do in your sleep right after fighting with your ungrateful children.  Hope you like it Enjoy!

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2 Responses to “Quick and Delicious Bowtie Pasta with Spinach, Mushrooms & Bacon in a Gorgonzola Cream Sauce”

  1. Sounds delicious! I gotta give this a try soon. Thanks for sharing!

    • kingbiscuitpants Says:

      My pleasure I thought it’d be up your alley. the biggest effort is slicing the onions which I just used my mandoline for. everyone I’ve served it to has loved it.

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