Penne al Gorgonzola (Creamy Italian Gorgonzola Pasta)

Penne al Gorgonzola is a classic Italian pasta dish made with short pasta and a silky, creamy gorgonzola sauce. This recipe comes straight from everyday Italian home cooking, where flavor and simplicity always go hand in hand.Gorgonzola cheese is a traditional Italian blue cheese with a rich but surprisingly delicate taste. When gently melted into a cream sauce, it becomes smooth, balanced, and not overpowering at all.This creamy gorgonzola pasta is quick to prepare and requires very little effort, making it perfect for a cozy weeknight dinner or an elegant last-minute meal.

📝 Ingredients

• 350 g penne rigate (- 12 oz)
• 400 g gorgonzola dolce (sweet gorgonzola cheese) (- 14 oz)
• 150 g heavy cream or whole milk (- 2/3 cup)
• freshly ground black pepper (- to taste)

👨‍🍳 Instructions

1. 1cut: Remove the rind, if present, and cut the cheese into small cubes.
2. 2Pour the milk - or the cream for a thicker consistency - into a wide pan or skillet and add the gorgonzola cubes.
3. 3cook: Place the pan over low heat and let the cheese melt gently, stirring often. Keep the heat low to prevent the sauce from separating or sticking. After about 7 to 8 minutes, the gorgonzola should be fully melted and the sauce smooth and creamy. Season with freshly ground black pepper to taste, then turn off the heat and set the sauce aside.
4. 4cook: Bring a large pot of salted water to a rolling boil. Cook the penne in the boiling water according to the package instructions until al dente, tender but still slightly firm to the bite. Before draining, reserve a small cup of the pasta cooking water.
5. 5Drain the pasta and transfer it directly to the pan with the gorgonzola sauce.
6. 6toss: Place the pan back over low heat and gently toss the pasta with the sauce for 1 to 2 minutes, adding a splash of the reserved cooking water if needed to help the sauce coat the penne evenly.
7. 7serve: Mix well until the pasta is fully coated in the creamy gorgonzola sauce. Serve immediately, finishing with an extra pinch of black pepper if you like.