Pour the liquid cream into a large pan and heat gently.
Remove the rind from the gorgonzola. Then cut into small cubes and add to the liquid cream. Let it melt while stirring frequently.

Chop the olives very finely and add to the sauce. Season with salt and pepper and simmer on low heat.
Meanwhile, bring a large pot of generously salted water to a boil and cook the rigatoni according to package directions until al dente.
Then drain directly into the pan with the gorgonzola sauce. Mix thoroughly and let rest briefly.

Pour onto deep plates and enjoy immediately.
Buon appetito!

Tip

You can finish it with some freshly grated parmesan!

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Calories: 949kcal (47%)Carbohydrates: 80g (27%)Protein: 31g (62%)Fat: 57g (88%)Saturated fatty acids: 32g (160%)Cholesterol: 159mg (53%)

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