Pasta alla cenere

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Gorgonzola and black olive pasta

4.58 from 52 ratings
A decidedly simple dish with a very rich and intense flavor!
Difficulty: easy
Cost: low
Calories: 949kcal
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Difficulty: easy
Cost: low
Calories: 949kcal
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Amount
4
servings

Ingredients list

Equipment

Cooking pot
Frying pan

Directions

  • 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!

My tip

You can finish it with some freshly grated parmesan!
Calories: 949kcal (47%)Carbohydrates: 80g (27%)Protein: 31g (62%)Fat: 57g (88%)Saturated fatty acids: 32g (160%)Cholesterol: 159mg (53%)

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Recommendation for this dish

OXO Good Grips Non-Stick Pro Dishwasher Safe 10 Inch Open Frypan