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

• 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

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.

pasta, milk, mascarpone cheese, gorgonzola cheese, kosher salt, freshly ground black pepper, extravirgin olive oil, garlic, tomatoes, broccolini, red chili pepper, pasta water, cheese

Taken from www.foodandwine.com/recipes/orecchiette-broccolini-sun-dried-tomatoes-and-gorgonzola-sauce (may not work)