Farfalle (Bow Ties) with Gorgonzola Sauce

Farfalle (bow Ties) With Gorgonzola Sauce Recipe

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Lesley Snow


From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.


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15 Min
15 Min
Stove Top


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  • 3 Tbsp
  • 3
    shallots, minced
  • 1 lb
    green or regular farfalle, fusilli or penne
  • 1/2 c
    chicken stock
  • 8 oz
    gorgonzola dolce cut in to small peices
  • 3/4 c
    heavy cream
  • 1
    zest of 1 lemon
  • 6
    fresh sage leaves coarsely chopped
  • bunch
    handful of fresh chopped italian parsley
  • ·
    salt & pepper to taste

How to Make Farfalle (Bow Ties) with Gorgonzola Sauce


  1. Bring a large pot of water to a boil.
    Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
  2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
  3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
  4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

Printable Recipe Card

About Farfalle (Bow Ties) with Gorgonzola Sauce

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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