VINO BIANCO alla CREMA [White Sauce] (serves 4

1 box of penne pasta, cooked al dente
2 sticks of butter
2 cloves of garlic, finely minced
½ cup of white onions, finely minced
4-5 teaspoons of all purpose flour
2 cups of white wine (preferably dry white wine, such as pinot grigot)
1 cup of chicken broth
1 pint of heavey whipping cream
¼ cup of fresh grated parmesan cheese
¼ cup of gorgonzola or blue cheese crumbles
1 ½ teaspoon of salt
½ teaspoon of black pepper

Boil water in a large pot and cook pasta per instructions on the box. Once cooked al dente, drain completely and set aside. In a large non-stick pan melt 2 sticks of butter. Add garlic and onions and sauté until onions become translucent. Sift 4 teaspoons of baking flour to create a roux by stirring until all of the flour and butter are combined. Add white wine slowly and stir to break up the roux. Allow to cook for about 2 minutes, or until the smell of alcohol is not as strong. Add chicken broth and whipping cream and stir together, making sure there are no lumps. Add the cheese and salt and pepper to taste. Combine the pasta and the cream sauce together, add parsley, and serve hot, with a little more dusting of parmesan cheese.

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Number of Servings: 4

Recipe submitted by SparkPeople user JUSTJ3NN.