The Senator Winebar's Cavatelli Gorgonzola is a rich, creamy pasta perfect for your next romantic night in

Few recipes are as perfect for that “romantic night in” as this rich, creamy pasta. It comes to us from Toronto’s The Senator Winebar, a cozy, French-inspired bistro that just opened overtop of what’s believed to be the city’s oldest restaurant, the Senator. Filled with vintage wood furnishings and bluesy live music, Executive Chef Paul Laforet leads the team serving up tasty dishes that strike the ideal balance between classy and comforting within its historic walls.

Chef Laforet recommends serving the Cavatelli in a “shallow large rimmed bowl” if possible, and if you really want to wow that special someone, he’s got a few plating tips that will help you ace the presentation, too. “When garnishing your plate with the crispy elements (speck, pine nuts, Brussel sprouts), only place them on half of the plate as to not cover all of the pasta; you want to show off your beautiful sauce as well,” he told us. “A drizzle of olive oil and some fresh-cracked pepper to finish will make it look restaurant quality every time!”

Cavatelli Gorgonzola

By Chef Paul Laforet

Ingredients

• 1 cup 35% cream
• 2 tbsp Gorgonzola
• 6 tbsp pine nuts, toasted
• Vegetable oil (enough to fill a large pot halfway)
• 6 pieces Brussels sprouts, leaves removed
• 1 cup speck, thinly sliced (divided)
• 2 cups cavatelli, fresh uncooked
• 6 tbsp extra virgin olive oil (divided)
• 4 tbsp garlic, minced
• ¼ cup mirin (or a sweet white wine such as a Moscato)
• Salt and pepper (to taste)

Preparation

For sauce:

Warm cream in a pot on low heat. Add to blender with gorgonzola and blend until smooth. Set aside.

*Can be prepared ahead of time

For pine nuts:

Take pine nuts & add to a non-greased sauté pan. Cook on medium heat, tossing frequently until all sides are slightly browned. Set aside.

*Can be prepared ahead of time

For pasta:

Bring 4L of water to a rolling boil and add a generous handful of salt. Once boiling, blanch half the amount of brussels sprout leaves by adding them to the water for 30 seconds. Remove the leaves and place them quickly into an ice bath to stop the cooking process. Dry them off once cooled. 

Take a large pot, fill halfway with vegetable oil & heat to 350F (use thermometer for accurate temperature reading). Once heated, take half the amount of thinly sliced speck and fry until crispy. After frying the speck, do the same with the remaining un-blanched brussels sprout leaves. Reserve both for garnishing. Note: you may use a deep fryer instead, if available.

Drop cavatelli into boiling water until cooked; about 5-6 minutes. (Use the same water as you previously used for blanching the brussels sprout leaves.)

While the pasta is cooking, add 4 tbsp of olive oil to a large sauté pan and turn the pan onto medium-high heat, until oil shimmers. Add garlic and stir.

Once garlic starts browning slightly (about 15 seconds), add blanched brussels sprout leaves, uncooked speck and 4 tbsp of toasted pine nuts and continue to sauté for 2 minutes, tossing or stirring occasionally.

Add mirin (or wine) and deglaze by scraping the bottom of the pan to remove any cooked on bits (this adds flavour). Cook until liquid is reduced by half. 

Add in your previously prepared cream mixture and continue reducing over medium heat.

Once cavatelli is fully cooked (5-6 minutes), add pasta to pan and cook until cream is thick enough to coat the back of a spoon (approximately 1-2 minutes). 

Check seasoning and add salt & pepper as needed. 

Split into 4 pasta bowls. Top with fried brussels sprout leaves, fried speck and 2 tbsp of toasted pine nuts. Drizzle with olive oil and enjoy!