INGREDIENTS
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1/2 pound orecchiette pasta
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1 cup whole milk
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1/4 cup mascarpone cheese
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5 ounces Gorgonzola cheese
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1/2 teaspoon Kosher salt
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Freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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2 garlic cloves, thinly sliced
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1/3 cup sun-dried tomatoes, thinly sliced
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1 pound broccolini, cut into 2-inch pieces
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1/2 teaspoon red chili pepper flakes
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1/2 cup pasta water for sauce
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2 ounces grated Parmigiano-Reggiano cheese, about 1/2 cup