Pasta alla Cenere (Creamy Gorgonzola Pasta with Black Olives)

Ingredients

• 350 g penne rigate (- 12 oz)
• 300 g gorgonzola dolce (sweet gorgonzola cheese) (- about 10 oz)
• 250 g heavy cream or whole milk (- 2/3 cup)
• 40 g pitted black olives (- about 1/4 cup, finely chopped)
• freshly ground black pepper (- to taste)

Instructions

1. 1

   cut: To make pasta alla cenere, start by draining the pitted black olives from their brine. Then finely chop them on a cutting board until they resemble small, dark crumbs.

2. 2

   Remove the rind from the Gorgonzola, then cut the cheese into large chunks. This will help it melt more quickly and evenly when added to the cream.

3. 3

   Pour the cream into a large skillet and heat it gently over low heat, without letting it boil.

4. 4

   add: Once the cream is warm, add the Gorgonzola and let it melt slowly, stirring occasionally until you have a smooth, creamy sauce.

5. 5

   bring to a boil: Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.

6. 6

   add: When the Gorgonzola has completely melted and the sauce is smooth, add the chopped olives to the pan. Stir well and let everything cook together over low heat for a couple of minutes, so the flavors can combine.

7. 7

   drain and transfer: Drain the pasta a few minutes before the suggested cooking time. Transfer it directly to the skillet with the sauce and finish cooking it there. If needed, add a little pasta cooking water to keep the sauce creamy and well emulsified.

8. 8

   Toss the pasta thoroughly so it's evenly coated with the sauce.

9. 9

   Serve the pasta immediately, hot and creamy. Finish each plate with a sprinkle of freshly ground black pepper.