Gorgonzola Sauce for Pasta

Rigatoni with Gorgonzola Sauce

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 cheese

Gorgonzola sauce for pasta Recipe
Prep time: 
Cook time: 
Total time: 
Yield: 2 servings
  • ¼ pound Italian gorgonzola, room temperature
  • ⅓ cup milk
  • 3 tablespoons butter
  • salt
  • 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)
  1. Put the gorgonzola, milk, butter, and 1 or 2 pinches of salt in a large skillet over low heat.
  2. 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.
  3. 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.
  4. Add drained pasta and toss.
  5. Add parmesan and several grindings of black pepper and toss well.
  6. Serve immediately with additional parmesan on the side.


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