Gorgonzola Rigatoni
Introduction
Gorgonzola Rigatoni is a creamy and delicious pasta dish that combines the rich flavors of Gorgonzola cheese with fresh spinach. It’s a perfect meal for any occasion, whether it’s a cozy dinner at home or a gathering with friends. The pasta’s hearty texture and the cheese’s bold taste make this dish a true delight.
Why Make This Recipe
Making Gorgonzola Rigatoni is a great way to enjoy a filling, flavorful meal that’s also quite easy to prepare. It combines simple ingredients that you might already have in your kitchen, and it comes together in under 30 minutes. Plus, the creamy sauce and distinct flavor of Gorgonzola are always a hit!
How to Make Gorgonzola Rigatoni
Follow these easy steps to create a wonderful plate of Gorgonzola Rigatoni that will impress your family and friends.
Ingredients:
- 1 onion
- 1 clove of garlic
- 250 g fresh spinach
- 250 g rigatoni
- Salt
- 2 tablespoons olive oil
- 200 ml cream (30% fat)
- 100 g Gorgonzola (48% fat)
- Freshly ground pepper
- Grated nutmeg
- Walnuts for garnish (optional)
Directions:
- Peel and finely dice the onion and garlic. Wash the spinach, drain it, clean it, and tear it into bite-sized pieces.
- Cook rigatoni in salted water according to package instructions, then drain, reserving some pasta water.
- Meanwhile, heat olive oil in a large pan. Add the chopped onion and garlic, and sauté for 2-3 minutes over medium heat until translucent. Add spinach and salt, and gently mix until the spinach has wilted.
- Deglaze with cream, bring to a boil, and stir in the Gorgonzola in flakes. Fold in the cooked pasta, adding reserved pasta water until the desired consistency is reached. Season everything with salt, pepper, and nutmeg.
- Serve the Rigatoni Gorgonzola on plates and sprinkle with roasted walnuts if desired, and enjoy!
How to Serve Gorgonzola Rigatoni
Serve Gorgonzola Rigatoni hot on plates. You can add a sprinkle of freshly ground pepper or extra walnuts on top for added flavor and texture. Pair it with a side salad or some garlic bread for a complete meal.
How to Store Gorgonzola Rigatoni
If you have leftovers, store Gorgonzola Rigatoni in an airtight container in the refrigerator. It will last for about 2-3 days. To reheat, you can microwave it or heat it on the stovetop with a little extra cream or water to loosen the sauce.
Tips to Make Gorgonzola Rigatoni
- Make sure to reserve some pasta water to adjust the sauce’s consistency to your liking.
- Use fresh Gorgonzola cheese for a stronger flavor.
- Feel free to add more vegetables like cherry tomatoes or broccoli to make it even healthier.
Variation
If you want to switch things up, you can substitute Gorgonzola with another blue cheese or a milder cheese for a different taste. You can also experiment with different types of pasta, such as penne or fusilli.
FAQs
1. Can I use another type of cheese instead of Gorgonzola?
Yes, you can use a different blue cheese or even a milder cheese if you prefer a less intense flavor.
2. Can I add meat to this dish?
Absolutely! Cooked chicken or pancetta would work well in this recipe for added protein.
3. Is this dish suitable for vegetarian diets?
Yes, Gorgonzola Rigatoni is vegetarian as it contains no meat. Just be sure to check the cheese for rennet if you are vegetarian.
Gorgonzola Rigatoni
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and delicious pasta dish combining Gorgonzola cheese with fresh spinach, perfect for any occasion.
Ingredients
- 1 onion
- 1 clove of garlic
- 250 g fresh spinach
- 250 g rigatoni
- Salt
- 2 tablespoons olive oil
- 200 ml cream (30% fat)
- 100 g Gorgonzola (48% fat)
- Freshly ground pepper
- Grated nutmeg
- Walnuts for garnish (optional)
Instructions
- Peeled and finely dice the onion and garlic. Wash the spinach, drain it, clean it, and tear it into bite-sized pieces.
- Cook rigatoni in salted water according to package instructions, then drain, reserving some pasta water.
- Meanwhile, heat olive oil in a large pan. Add the chopped onion and garlic, and sauté for 2-3 minutes over medium heat until translucent. Add spinach and salt, then gently mix until the spinach has wilted.
- Deglaze with cream, bring to a boil, and stir in the Gorgonzola in flakes. Fold in the cooked pasta, adding reserved pasta water until the desired consistency is reached. Season with salt, pepper, and nutmeg.
- Serve the Rigatoni Gorgonzola on plates and sprinkle with roasted walnuts if desired.
Notes
Reserve some pasta water to adjust the sauce’s consistency. Use fresh Gorgonzola cheese for stronger flavor. You can add more vegetables to enhance the dish.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pasta, gorgonzola, vegetarian, rigatoni, creamy sauce