Gorgonzola, a creamy Italian blue cheese, is one of my favorite flavors. This creamy sauce goes especially well on rigatoni or other ridged or spiral pastas that can catch a lot of it. For a sauce this complex in flavor, the recipe is quite simple.
Gorgonzola sauce for pasta Recipe
- ¼ pound Italian gorgonzola room temperature
- ⅓ cup milk
- 3 tablespoons butter
- ½ cup heavy whipping cream
- ½ pound rigatoni or other pasta cooked and drained
- ⅓ cup parmesan cheese freshly grated, plus more for the table
- black pepper freshly ground
- Italian flat-leaf parsley, chopped, for garnish (optional)
Put the gorgonzola, milk, butter, and 1 or 2 pinches of salt in a large skillet over low heat.
Stir with a wooden spoon, mashing the gorgonzola and incorporating it into the milk and butter. Cook for a minute or two until dense and creamy. Remove from heat.
About 3 minutes before pasta is ready, start to reheat the sauce over medium-low heat. After 1 minute or so, add the cream and cook until partly reduced, about 2 minutes.
Add drained pasta and toss.
Add parmesan and several grindings of black pepper and toss well.
Serve immediately with additional parmesan on the side.