Pasta Sauces

This Robiola Sauce is a rich and creamy pasta sauce made with Robiola di Roccaverano, a soft, silky cheese from Piemonte, Italy. Its delicate flavor melts into a smooth sauce that pairs perfectly with fresh or dried pasta. If Robiola is unavailable, you can substitute Gorgonzola, mascarpone, or goat cheese for a similarly luscious and flavorful result.

Ingredients

• 2 cloves garlic, minced
• 1 shallot, minced
• 1 cup dry white wine
• 2 cups heavy cream
• 4 ounces Robiola di Roccaverano cheese (or soft cheese of choice)
• 1 tablespoon minced fresh thyme
• Sea salt and freshly ground white pepper to taste
• 1 pound dried or fresh pasta

Directions

1. Prepare the Base: In a medium saucepan, combine garlic, shallot, and white wine over medium heat. Cook until reduced to a thick glaze.
2. Add Cream & Cheese: Stir in the heavy cream and cook for 3-4 minutes. Lower the heat and add the Robiola cheese, stirring until fully melted.
3. Season the Sauce: Add thyme, salt, and white pepper to taste. Keep warm over low heat.
4. Cook the Pasta: In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a warmed serving bowl.
5. Combine & Serve: Toss the pasta with the Robiola sauce and serve immediately.