🍝 A simple and satisfying pasta that doesn't compromise on taste.
An ultra-fast Northern Italian comfort classic — born from leftovers, elevated with a single splash of Marsala.
Why this recipe works
This dish is proof that four ingredients, when treated with respect, can deliver pure trattoria-level luxury. The sweetness of slow-cooked red onion, the silk of Gorgonzola dolce, and the aromatic lift of Marsala create a sauce that feels indulgent yet effortless — perfect for weeknights, date nights, or when you “accidentally” have leftover fresh pasta.
Ingredients (for 2 servings)
Fresh linguine (or I would recommend tortellini )
2 red onions, finely sliced
120–150 g Gorgonzola dolce
150 ml heavy cream
Splash of Marsala wine
Pasta cooking water
Black pepper (freshly cracked)
Method
1. Caramelise the onions
Sauté the red onions gently in a mix of butter and olive oil. Keep the heat low — you want them soft, sweet, and translucent, not browned or rushed.
2. Deglaze with Marsala
Add a splash of Marsala wine and let it evaporate. This deepens the flavour with a subtle caramel warmth.
3. Build the sauce
Pour in the cream and let it warm, then crumble in the Gorgonzola. Stir gently until it melts into a smooth, velvety sauce.
4. Cook the pasta
Boil the linguine in well-salted water. Just before it’s done, reserve a ladle of the starchy cooking water.
5. Emulsify like a pro
Add a little pasta water into the sauce before adding the pasta. Then toss the pasta directly in the pan with the sauce for 30–40 seconds to fully marry everything together.
6. Serve immediately
Crack fresh black pepper on top. Nothing more is needed.
Pairing suggestion: a Pinot Bianco from Alto Adigio
I am going to try this recipe! Looks good!
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