Easy Gorgonzola Pasta
A rich and creamy pasta made with penne noodles tossed in a luscious gorgonzola cream sauce. Ready in just 20 minutes, this indulgent yet simple Italian-inspired dish is packed with protein, healthy fats, and fiber, making it perfect for a quick weeknight dinner or a satisfying meal any day.
Equipment
- 1 large stock pot
- 1 12-inch non-stick skillet
- 1 silicone spatula
- 1 spider (hand-held strainer) or slotted spoon
Ingredients
- 1 pound penne pasta
- 8 ounces gorgonzola cheese
- 1 ¼ cups heavy cream
- 2 tablespoons unsalted butter
- Kosher salt for pasta water
- ¼ cup reserved pasta water
Instructions
- Boil the Pasta Perfectly: Fill a large stock pot with water, leaving enough room for the pasta to move freely. Place over high heat and bring to a rolling boil. Once boiling, season generously with kosher salt until it tastes like the sea. Add 1 pound of penne pasta, stir occasionally to prevent sticking, and cook until just shy of al dente—firm yet tender. This ensures the pasta will finish cooking perfectly in the sauce.
- Melt Butter and Warm Cream: While the pasta cooks, place a 12-inch non-stick skillet over medium-low heat. Add 2 tablespoons of unsalted butter and let it melt completely. Pour in 1 ¼ cups of heavy cream and reduce heat to low. Stir gently, letting the cream warm gradually to form a smooth, velvety base. Avoid high heat, as scorching the cream can create a bitter taste and grainy texture.
- Incorporate Gorgonzola Cheese: Crumble 6 ounces of gorgonzola into the warm cream mixture. Stir gently and continuously until fully melted into a smooth, cohesive sauce. Keep the heat low to maintain a silky texture. The sauce should coat the back of a spoon with a luxurious, tangy aroma filling the kitchen.
- Transfer Pasta to Sauce: When the penne is nearly al dente, use a spider strainer or slotted spoon to transfer it directly into the skillet with the sauce. Avoid draining the pasta fully in a colander, as retaining some cooking water allows the sauce to cling perfectly.
- Adjust Sauce Consistency: Add ¼ cup of reserved pasta water to the skillet to loosen the sauce slightly and help it coat the noodles evenly. Stir gently and cook together for 2–3 minutes. The starch in the pasta water combines with the cream, creating a smooth, slightly thickened sauce. Adjust with more water if needed for a silkier consistency.
- Finish with Extra Gorgonzola: Remove the skillet from heat and crumble the remaining 2 ounces of gorgonzola over the pasta. Let it soften slightly from the residual warmth. The sauce will continue to thicken gently as it cools, giving a creamy, luxurious finish.
- Plate and Serve Elegantly: Carefully transfer the pasta to individual plates or a serving platter using a silicone spatula. Ensure each portion is coated in the creamy sauce and topped with the extra gorgonzola. Optional garnishes like freshly cracked black pepper or chopped fresh herbs enhance aroma and presentation. Serve immediately to enjoy the pasta at its creamiest and most flavorful.
Notes
- Use low to medium heat when melting the gorgonzola into the cream. High heat can scorch the sauce, giving it a bitter flavor.
- Avoid fully draining the pasta in a colander. Transferring noodles directly to the sauce with a slotted spoon preserves starchy water, which naturally thickens the sauce.
- Adjust the amount of pasta water based on your cheese’s creaminess. Start with ¼ cup and add more gradually for a silky consistency.
- No need to add extra salt to the sauce, as the gorgonzola is already flavorful, and the pasta water seasons the noodles perfectly.
- For a slightly stronger flavor, crumble a bit more gorgonzola on top before serving.
