Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce

Ingredients

• 1/2 pound orecchiette pasta
• 1 cup whole milk
• 1/4 cup mascarpone cheese
• 5 ounces Gorgonzola cheese
• 1/2 teaspoon Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• thinly sliced
• 1/3 cup sun-dried tomatoes
• thinly sliced
• 1 pound broccolini
• cut into 2-inch pieces
• 1/2 teaspoon red chili pepper flakes
• 1/2 cup pasta water for sauce
• 2 ounces grated Parmigiano-Reggiano cheese
• about 1/2 cup

Instructions

1. Bring a large saucepan of salted water to a boil.
2. Add the pasta and cook, stirring once or twice until al dente, about 7-8 minutes.
3. Drain and reserve 1/2 cup of the pasta water and set aside.
4. Add the milk, mascarpone, and Gorgonzola cheese to a heavy bottomed saucepan, season with salt and pepper, and bring to a gentle simmer, stirring until the cheese melts, about 6 to 7 minutes.
5. Remove from the heat and set aside.
6. Heat the olive oil in a large saucepan over medium heat.
7. Add the garlic and sun-dried tomatoes and cook until the garlic is soft and lightly browned, about 2 minutes.
8. Add the broccolini, season with chili flakes and cook until bright green and tender, about 4 minutes.
9. Add the pasta in with the broccolini.
10. Pour the reserved cooking water and warm Gorgonzola sauce into the pan and toss well to coat.
11. Heat for about 4 minutes, then add in the parmesan cheese and stir to combine.
12. Season the pasta with salt and pepper to taste, transfer to plates and serve right away.