I don't know if this pasta sauce has a name but I always refer to it as Pasta Magnozzi; after my good friend Matthew, whose mother first made it for me when I went to visit them in the Hamptons many summers ago.
In a Roullier White pre-seasoned Lodge Logic pan lightly sauté some sliced courgettes. At the same time in a pasta pan bring to boil some pasta, remember to add a dash of olive oil to prevent it clumping and a little salt. When the pasta is almost ready, strain it and retain a little of the water in the pan. Into this water crumble a decent size piece of Roquefort and stir over a gentle heat until it has melted. Stir in your pasta and heat for a minute longer. Serve the pasta into individual dishes and spoon over the courgette.I prefer to use a larger bowl-shaped pasta for this recipe as it holds the sauce better; either a shell such as Conchiglioni or a bowl or ear-shaped such as Orecchiette, Conchiglie is easier to obtain and works just as well.
Lodge Logic round skillet with helper handle.
26 x 5 cm
