Gorgonzola Cream Sauce With Sun Dried Tomatoes

1. Heat butter, add garlic and red pepper, saute for 2 - 3 minutes.

2. Add tomatoes, wine and chicken broth, cook five to eight minutes to reduce then turn off heat. Cover and set aside until ready to service.

3. A few minutes before serving add gorgonzola, parmesan, cream and nutmeg, heat until cheese is mostly melted - serve with pasta.

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Nutrient	Quantity
Total fats	57.1342 g
Protein	54.5586 g
Carbohydrates	20.591 g
Energy	808.6342 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.29 g
Water	263.7594 g
Aspartic acid	0.6227 g
Calcium, Ca	592.4253 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0096 g
Fiber, total dietary	2.2069 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0468 g
Fatty acids, total saturated 22:0	0.018 g
Carotene, beta	90.0207 g
Niacin	4.7452 mg
Vitamin A, RAE	555.5692 g
Fatty acids, total trans-polyenoic	0.2832 g
Arginine	0.6734 g
Riboflavin	0.638 mg
Fatty acids, total trans-polyenoic 22:4	0.012 g
Fatty acids, total polyunsaturated 15:0	0.4236 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1464 g
Fatty acids, total saturated 20:1	0.1197 g
Glutamic acid	1.5801 g
Sodium, Na	862.6347 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9205 g
Total lipid (fat)	57.1342 g
Manganese, Mn	0.477 mg
Proline	0.5453 g
Fatty acids, total saturated 16:0	12.7811 g
Fatty acids, total polyunsaturated 16:1 t	0.1308 g
Fatty acids, total saturated 8:0	0.4757 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0488 g
Choline, total	140.7371 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2256 g
Fatty acids, total polyunsaturated 18:1 t	1.0692 g
Sugars, total	4.1409 g
Serine	0.3313 g
Fatty acids, total saturated 10:0	1.1196 g
Fatty acids, total saturated 18:0	5.0005 g
Fatty acids, total saturated 20:4 undifferentiated	0.158 g
Vitamin B-6	0.3197 mg
Selenium, Se	45.1645 g
Ash	6.6735 g
Vitamin D	75.6 IU
Fatty acids, total saturated 18:1 undifferentiated	14.3018 g
Pantothenic acid	0.7754 mg
Phenylalanine	0.3684 g
Fatty acids, total polyunsaturated 22:1 c	0.0036 g
Copper, Cu	0.8761 mg
Thiamin	0.5357 mg
Retinol	547.4 g
Methionine	0.2115 g
Iron, Fe	4.6731 mg
Carbohydrate, by difference	20.591 g
Phosphorus, P	770.4382 mg
Folate, total	61.9547 g
Tocopherol, gamma	0.2909 mg
Fatty acids, total saturated 4:0	0.9216 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0499 g
Fatty acids, total saturated 22:1 undifferentiated	0.0036 g
Alanine	0.3187 g
Cholesterol	226.5633 mg
Valine	0.4279 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0492 g
Fatty acids, total saturated 18:2 undifferentiated	6.4141 g
Glycine	0.3537 g
Fatty acids, total saturated 14:0	4.2934 g
Zinc, Zn	3.9698 mg
Isoleucine	0.3476 g
Fatty acids, total saturated 12:0	1.2993 g
Fatty acids, total polyunsaturated	7.0969 g
Fatty acids, total saturated 14:1	0.4128 g
Fatty acids, total polyunsaturated 17:1	0.078 g
Leucine	0.5877 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2784 g
Tocotrienol, alpha	0.108 mg
Fatty acids, total trans-polyenoic 18:3i	0.0048 g
Vitamin A, IU	1989.9027 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0444 g
Folate, DFE	61.9547 g
Tryptophan	0.167 g
Vitamin C, total ascorbic acid	0.7365 mg
Phytosterols	0.341 mg
Fatty acids, total polyunsaturated 16:1 c	0.6564 g
Fatty acids, total polyunsaturated 18:1 c	8.4936 g
Fatty acids, total saturated 20:0	0.0564 g
Fatty acids, total saturated 6:0	0.7564 g
Lactose	3.504 g
Tyrosine	0.3286 g
Vitamin B-12	2.3113 g
Vitamin K (phylloquinone)	4.1167 g
Fatty acids, total saturated	30.534 g
Histidine	0.1971 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0024 g
Fatty acids, total monounsaturated	15.8488 g
Threonine	0.3175 g
Folate, food	61.9547 g
Fatty acids, total polyunsaturated 17:0	0.252 g
Vitamin D (D2 + D3)	1.92 g
Fatty acids, total polyunsaturated 24:0	0.0108 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0024 g
Cryptoxanthin, beta	0.363 g
Vitamin D3 (cholecalciferol)	1.92 g
Vitamin E (alpha-tocopherol)	1.971 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Fatty acids, total trans	1.4832 g
Fatty acids, total trans-monoenoic	1.2 g
Magnesium, Mg	76.9332 mg
Lysine	0.2773 g
Potassium, K	867.175 mg
Cystine	0.099 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.33 cup	0	0	0
Butter	1.5 1/2	128.25	5.8927	10.8
Parmesan cheese	0.33 cup	98.6667	10.6667	1.3333
Heavy Cream	1 cup	408	3.288	43.296
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Garlic Clove	2	151.3	0	0.85
chicken broth	0.25 cup	19.53	0.4725	0.6552
red pepper flake	0.25 teaspoon	151.3	0	0.85
sun tomato	0.33 cup	151.3	0	0.85
gorgonzola	6 ounces	151.3	0	0.85