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+
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Metric
US Customary
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270
ratings
Pasta alla cenere
A decidedly simple dish with a very rich and intense flavor!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Pasta
Cuisine:
Italy
Keyword:
sugar free
,
vegetarian
Schwierigkeit:
easy
Gang:
1st main course - Primo piatto
Servings:
4
servings
Calories:
949
kcal
Author:
Jessica Grillo
Cost:
low
Equipment
Cooking pot
Frying pan
Ingredients
400
g
rigatoni
300
g
gorgonzola cheese
300
ml
liquid cream
150
g
black olives
salt
pepper
Metric
-
US Customary
Instructions
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!
Notes
You can finish it with some freshly grated
parmesan
!
Nutrition
Calories:
949
kcal
|
Carbohydrates:
80
g
|
Protein:
31
g
|
Fat:
57
g
|
Saturated fatty acids:
32
g
|
Cholesterol:
159
mg