Spinach Fettuccini with Gorgonzola Cream Sauce

Serve with Florentine Prosciutto Wrapped Chicken and Puttanesca Tomato Salad with Fried Capers.


  • Salt
  • 1 1/2 packages spinach fettuccini (12 ounces each), 18 ounces total
  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup cream
  • 8 ounces Gorgonzola, cut into small pieces
  • A few leaves fresh sage, finely chopped
  • Freshly ground black pepper
  • 4 handfuls baby spinach leaves


Heat water to a boil for pasta, salt water and cook pasta to al dente.

Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.

In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

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