There are pasta sauces you can make in the time it takes the pasta-cooking water to come to a boil, and there are those that are really fast—those that can be made in the eight to ten minutes it takes to actually cook the pasta. This is one of the latter, one that boasts just a couple of main ingredients and a supporting cast of two staples.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil for the pasta and salt it. Meanwhile, melt the butter in a small saucepan over low heat; add the Gorgonzola and cook, stirring frequently, until the cheese melts. Keep warm while you cook the pasta.
Step 2
Tear the arugula into bits, or cut it up with scissors—the pieces should not be too small. Cook the pasta until it is tender but not mushy. Remove and reserve a little of the cooking water, then drain the pasta and toss it with the arugula and the cheese mixture, adding a bit of the water if the mixture seems dry.
Step 3
Taste and adjust the seasoning—the dish should take plenty of black pepper—and serve.
