Three-Cheese Sauce With Bow Ties

This 30-minute recipe enriched with heavy cream, gorgonzola, fontina, and Asiago tastes like a meal from a fine Italian restaurant.

Three-Cheese Sauce With Bow Ties
Servings: 6 Prep 10 mins Cook 15 mins


  • 1 pound dried bow tie pasta
  • 1 1/2 cups heavy cream
  • 1/4 pound gorgonzola cheese, crumbled
  • 1/4 pound fontina cheese, shredded
  • 1/2 cup plus 1/4 cup grated Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 7 ounce jar roasted red peppers, drained and cut into strips
  • 3/4 cup coarsely chopped walnuts, toasted

Make It

1. Cook pasta following package directions. Drain.

2. While pasta is cooking, bring cream to a simmer in medium-size heavy-bottomed saucepan. Add gorgonzola, fontina and 1/2 cup Asiago cheeses; stir until smooth. Stir in salt, pepper and roasted red pepper strips. Remove from heat.

3. Toss cooked pasta with cheese sauce and 1/2 cup walnuts. Sprinkle remaining nuts and 1/4 cup Asiago cheese over top. Serve immediately. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 751, Fat, total (g): 49, chol. (mg): 133, sat. fat (g): 25, carb. (g): 57, fiber (g): 3, pro. (g): 25, sodium (mg): 624, Percent Daily Values are based on a 2,000 calorie diet.