This gorgonzola pasta recipe is rich and delicious, and surprisingly easy to make! Penne pasta swims in a decadent gorgonzola sauce that only has three ingredients. Ready in about 20 minutes!
It's a shame that gorgonzola pasta is not really 'a thing' in the U.S. What are we afraid of? Trying to say gorgonzola out loud?
This recipe is inspired by memories of backpacking in Italy and our stay in Rome. We found a really good, really cheap little family run restaurant (with the cute son working behind the bar), so we had dinner there 5 days in a row. They made an incredible gorgonzola cream sauce pasta that we ordered it every single night. This is my tribute.
Good news: It's just about one of the easiest pasta recipes to make at home, EVER. It will take you longer to boil the pasta than it will to make the sauce! You only need 5 ingredients!
I do love a cream sauce in a pasta, if you agree, try my creamy pasta with bacon and cheese, creamy zucchini pasta, or pasta with radicchio and goat cheese.
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Gorgonzola pasta ingredients
- Gorgonzola cheese: There are two types of gorgonzola cheese most commonly found in the U.S., dolce which is creamier and piccante which is more crumbly. Both will work in this recipe. And you may find that it's not even labeled, so go with what you got.
- Penne pasta: Penne is the ultimate vehicle for this gorgonzola sauce. Just enough surface area on the outside and the right amount of absorption through the hole in the middle. Use GOOD pasta, I like DeCecco which is widely available.
- Heavy cream and unsalted butter: Because what else would you need for a cream sauce? The cream and butter will stabilize the gorgonzola as it melts to make the pasta sauce and keep it from breaking.
- Kosher salt: For the pasta water ONLY! The gorgonzola will probably have enough salt on its own to season the cream sauce.
- Pasta water: You'll need to save some of the pasta water to thicken the sauce and ensure it sticks to the noodles.
Best pasta shapes for gorgonzola sauce
As I said above, penne is my favorite pasta shape for gorgonzola sauce because it lets all that creaminess get up inside the noodle. However, other pasta shapes would also work well.
If you want a long noodle, choose one that is also wide, you want the sauce to have something substantial to cling to.
- Ziti
- Cavatappi
- Fettuccine
- Mini shells
- Farfalle (bow-tie pasta)
How to make gorgonzola pasta
Step 1: Start cooking the pasta
Bring a large pot of water to a boil. Once boiling, add kosher salt until it "tastes like the sea." Add pasta.
Step 2: Make the gorgonzola pasta cream sauce
Once the pasta has been cooking for about 8 minutes, melt the butter in a large non-stick skillet over medium-low heat, then add the cream.
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Add 6 ounces of the gorgonzola to the pan and stir gently until melted.
Pro tip
Don't be tempted to turn up the heat too high on the sauce. You're in danger of scorching the cream. You just want it warm enough to melt the cheese. The heat of the pasta and pasta water will make the sauce nice and hot in a gentler way.
Step 3: Add the pasta to the sauce
When the pasta noodles are just barely al dente, transfer them directly into to the sauce using a spider strainer or slotted spoon.
Continue to cook the pasta in the sauce for a couple of minutes, until it thickens slightly. Transfer to plates, crumble the remaining gorgonzola on top.
Expert tips
- It's so important to salt the pasta water: Dry pasta is unseasoned. You need to salt your pasta water so that the noodles can absorb salt as they cook, and they'll be perfectly seasoned when you serve them. Unsalted water will result in a bland finished product.
- Don't be tempted to turn up the heat too high on the sauce: You're in danger of scorching the cream. You just want it warm enough to melt the cheese. The heat of the pasta and pasta water will make the sauce nice and hot in a gentler way.
- You probably won't need to salt the sauce: Gorgonzola cheese has plenty, and the pasta noodles will be seasoned from the salted water.
- This might seem like a lot of cheese: When you taste the gorgonzola sauce alone it might seem strong, but once the pasta is added it will be less concentrated and milder.
- Don't drain the pasta in a colander: Just transfer it straight into the pan. It will still have pasta water on it, and that is what you want, so that the starches will thicken your sauce. I like a spider for this, but a slotted spoon works well, too.
FAQ
Either one will work, so use what you can find. Dolce will be a bit creamier, resulting in a thicker sauce, piccante is a bit more crumbly.
If you like white wine, try a Chardonnay to complement the creaminess. If you prefer red, try a light-bodied Chianti or Sangiovese to cut through the richness of the cream sauce.
Unfortunately, pastas with cream sauces don't do well when reheated, the sauce may break. If you do have leftovers, place them in a small pan with a lid over low heat, stirring occasionally. The sauce may not be as creamy and uniform as it was originally, but it will still taste good!
Gorgonzola is one of the oldest types of blue cheese in the world, with its origins in a town called - you guessed it - Gorgonzola, Italy. Now it's made throughout the northern Italian regions of Lombardy and Piedmont.
It generally has a milder flavor than French blue cheeses like Roquefort. Formaggio Kitchen has a great article about the history of gorgonzola cheese-making and how it has evolved into what we know today.
What to serve with gorgonzola pasta
Gorgonzola cream sauce pasta is rich, so keep the rest of your menu light and fresh. One starter, a nice aperitivo cocktail to get your tastebuds revved up, and just a salad on the side.
- Start the evening by nibbling on Parmesan Crisps and sipping a Negroni.
- Be super Italian and serve it with a Tricolore Salad, made with arugula, endive and radicchio, which represent the colors of the Italian flag.
- Finish with one of my favorite Italian recipes, a Coffee Granita.
More pasta recipes
Here are more pasta recipes with very few ingredients.
- Butter and a whole bottle of red wine combine for a mind-blowing sauce in this Red Wine Spaghetti.
- A spicy tomato sauce makes Penne all'Arrabbiata a simple yet satisfying dish.
Gorgonzola pasta is a fast, 5-ingredient meal!
- You heard me, just 5 ingredients. That's it!
- Ready in about 20 minutes!
- Make the gorgonzola sauce while the pasta boils.
- No advance prep. Just combine butter, cream and gorgonzola in the pan to make the sauce.
- Serve it from the skillet for easy cleanup!
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Recipe
Gorgonzola Pasta Recipe
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Equipment
- spider (hand held strainer) or slotted spoon
Ingredients
- 1 pound penne pasta
- 8 ounces gorgonzola cheese
- 1 ¼ cups heavy cream
- 2 tablespoon unsalted butter
- kosher salt for the pasta water
- ¼ cup reserved pasta water see note
Instructions
- Bring a large pot of water to a boil. Once boiling, add kosher salt until it "tastes like the sea." Add pasta and return to a boil.
- Once the pasta has been cooking for about 8 minutes, melt the butter in a large non-stick skillet over medium low heat, then add the cream.
- Add 6 ounces of the gorgonzola to the pan and stir gently until melted. Don't let the heat get too high, you don't want to scorch the cream.
- When the pasta noodles are just barely al dente, transfer them directly into to the sauce using a spider strainer or slotted spoon.
- Add about ยผ cup of pasta water to the skillet and continue to cook the pasta in the sauce for a couple of minutes, until the sauce thickens slightly and the penne is perfectly al dente. Transfer to plates, crumble the remaining gorgonzola on top. (Sauce will continue to thicken once removed from heat.)
Notes
- Don't be tempted to turn up the heat too high when making the sauce. You're in danger of scorching the cream. You just want it warm enough to melt the cheese. The heat of the pasta and pasta water will make the sauce nice and hot in a gentler way.
- You probably won't need to salt the sauce, as the cheese has plenty, and the pasta noodles will be seasoned from the salted water.
- This might seem like a lot of cheese when you taste the gorgonzola sauce alone, but once the pasta is added it will be less concentrated and milder.
- Don't drain the pasta in a colander! Just transfer it straight into the pan. It will still have pasta water on it, and that is what you want, so that the starches will thicken your sauce. I like a spider for this, but a slotted spoon works well, too.
- You may need a bit more pasta water, depending on the creaminess of the cheese you're using. Start with ยผ cup and adjust if necessary.
- Be sure to read the post above for ingredient tips and answers to FAQs.
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