Gorgonzola and black olive pasta
A decidedly simple dish with a very rich and intense flavor!
Amount
servings
Ingredients list
- 400 g rigatoni
- 300 g gorgonzola cheese
- 300 ml liquid cream
- 150 g black olives
- salt
- pepper
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!
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%)
Similar recipes to pasta alla cenere
Pasta
Pasta with peas
30 minutes
558kcal
Pasta
Zucchini pasta
25 minutes
112kcal
Pasta
Creamy asparagus pasta
30 minutes
583kcal
Pasta
Zucchini pasta carbonara
25 minutes
662kcal
Pasta
Boscaiola pasta
40 minutes
180kcal
Pasta
Vesuviana Pasta
25 minutes
517kcal
Pasta
Tortellini alla panna
15 minutes
652kcal
Pasta
Ragu bianco pasta
1 hour
431kcal
Pasta
Penne all arrabbiata
25 minutes
136kcal
Pasta
Creamy burrata pasta with zucchini strips
30 minutes
301kcal
Pasta
Spaghetti with broccoli and pickled peppers
20 minutes
137kcal
Pasta
Spinach ricotta lasagna with tomato sauce
1 hour 20 minutes
111kcal
