Rigatoni al Gorgonzola


  • 1 lb. / 500 grams of rigatoni pasta (1 box) preferably fresh pasta
  • 1/2 stick of butter
  • 1 cup gorgonzola cheese (adjust to preference)
  • 1/2 cup fresh (heavy) cream
  • 1/3 cup grated parmesan cheese
  • 1 tbsp brandy or dry white wine
  • 1 cup chopped pancetta
  • 1 cup portobello mushrooms
  • 1 cup grape tomatoes, halved or quartered
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh parsley, chopped
  • salt and pepper, taste
  • toasted pine nuts, garnish


  1. Melt the butter in a saucepan and stir in the gorgonzola cheese. Keep stirring on a low heat for about 2 minutes or until it completely melts.
  2. Add the cream, parmesan cheese, and brandy/wine. Stir until well blended.
  3. Meanwhile, chop the pancetta, tomatoes and mushrooms and put in saute pan on low heat 
  4. Mix in the sage, parsley and sun-dried tomatoes (if using). Season with salt and pepper. Mix well and bring to a boil on low heat. 
  5. Cook stirring on very low heat for about 2 minutes or until the sauce thickens. Take off the heat and keep warm until serving time.
  6. Cook the rigatoni pasta in a pot of boiling water for about 9 minutes, until soft but firm to bite (al dente). (Fresh pasta will take 2-3 minutes only).
  7. Drain well and toss the pasta in the warmed gorgonzola sauce only at serving time. Top off with fresh grated parmesan cheese and toasted pine nuts (optional). 


-If sauce is too thick, mix in some warm milk and serve immediately.

-Blanch some chopped vegetables of your choice and toss it along  with the pasta and sauce.

-It is important to cook the pasta until it is almost cooked or until just underdone.

-It is always best to mix the pasta and sauce at serving time only. If done in advance, the pasta will get sticky and soggy as it absorbs the sauce.


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