Penne with Caramelized Onion-Gorgonzola Cheese Sauce

 

2

tablespoons butter

1

large sweet onion, thinly sliced (1 1/2 cups)

1

clove garlic, thinly sliced

1

tablespoon salt, if desired

1

lb uncooked penne pasta

1 3/4

cups whipping (heavy) cream

1/4

cup butter

4

oz Gorgonzola cheese (preferably Gorgonzola dolce, or sweet Gorgonzola), crumbled (1 cup)

1/4

teaspoon salt

1/8

teaspoon pepper

Dash of freshly grated nutmeg or ground nutmeg

• 1 In 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Stir in onion and garlic to coat with butter. Cook uncovered about 5 minutes, stirring occasionally, until onion is softened. Reduce heat to medium-low. Cook uncovered 35 to 40 minutes, stirring occasionally, until onion is light golden brown. Do not let onion or garlic burn. (Onions will shrink during cooking.)
• 2 Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add 1 tablespoon salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
• 3 Add onion mixture to pot. Increase heat to medium and add 1 cup of the whipping cream and 1/4 cup butter. Cook, stirring occasionally, until butter melts and cream simmers. Stir in cheese, salt, pepper and nutmeg. Add drained pasta and remaining 3/4 cup whipping cream. Cook and stir until pasta is coated and sauce is hot.