Farfalle Tricolore Deliziose””

  • Difficulty


  • 500 g Farfalle n° 93 Tricolore
  • ½ glass of milk
  • 100 g gorgonzola cheese
  • 30 g Butter
  • salt and pepper
Farfalle n° 93 Tricolore


Cut the gorgonzola in pieces and melt with butter and milk in a saucepan. Add the tomato purée, salt and pepper and cook for some minutes mixing all the time. Cook the pasta in lots of boiling salted water, mix with the sauce and serve.