The creamy pasta gorgonzola sauce is so easy to make and delicious with fresh parsley and crunchy toasted walnuts. We use an easy shortcut to make a delicious creamy sauce. It’s a very rich, comforting bowl of food that’s ready in 15 minutes!
What kind of gorgonzola to use?
When it comes to gorgonzola, you’ll usually see two main types at your local supermarket or Italian deli; sweet or picante. Dolce means sweet in Italian and has a creamier texture, which oozes and becomes soft, creamy and richer when left at room temperature.
The piccante variety, which means spicy in Italian, is firmer and tastes spicier, but not spicy, the way of chili peppers. The flavor is spicy and more intense, often leaving a slight warmth in the throat…yes, I’m a cheese freak!
By far the best gorgonzola in this recipe is the Dolce variety, which luckily is more common if your supermarket only sells one variety. For this gorgonzola sauce, you want a creamy, rich flavor without the tangy flavor of piccante cheese.
Why you should keep Gorgonzola out of the fridge
When the cheese sits in the fridge for a few hours before cooking with it or just eating it with crackers and chutney, I’ve noticed a big difference in taste.
The flavors develop and intensify a lot, and you really notice the difference in the gorgonzola pasta sauce. I recommend taking it out of the refrigerator 4-6 hours before cooking for best results.
Not much time? Don’t worry, I tested this recipe with cheese straight from the fridge and trust me you’ll still have an incredible meal.
How to Make Cream Gorgonzola Pasta
400 g (14 oz) macaroni – (or your favorite pasta)
2 tablespoons unsalted butter
1 banana shallot – peeled and chopped (or use ½ small onion)
2 cloves garlic, chopped
150ml (½ cup + 2 tablespoons) double (heavy) cream
125g (4½ oz) Gorgonzola Cheese – chopped or roughly chopped
2 tablespoons finely shredded (shredded) Parmesan cheese
3 tablespoons chopped fresh parsley
⅛ teaspoon salt
¼ teaspoon black pepper
1 tablespoon finely shredded (shredded) Parmesan cheese
1 pinch black pepper
1 tablespoon chopped fresh parsley
2 tablespoons chopped toasted walnuts – (just dry fry in a pan for 1-2 minutes until light brown).
Cook noodles in boiling water until al dente according to cooking instructions.
Melt butter in a large saucepan over medium heat. Add chopped shallots and sauté for 3-4 minutes until softened.
Add chopped garlic and cook 1 minute more.
Add cream, gorgonzola, parmesan, parsley, salt and pepper and stir until gorgonzola melts.
At this point, the noodles should be ready. Drain pasta in a colander over sink, reserving ½ cup cooking water.
Add the pasta to the pot with the creamy sauce and toss. If you want the sauce to be fluffy, add a little more pasta cooking water (or more).
Spread the noodles out on the plates. Garnish with Parmesan, black pepper, fresh parsley and toasted walnuts and serve.
Both cheeses add flavor to the sauce, so you probably don’t need as much salt. Be sure to try it before adding.
Cook the sauce until the pasta is cooked, then add the pasta water. Add the cooked pasta and toss to combine, then add the grated Parmesan cheese.
>>>More reference: curried roasted chicken
What can I do with Gorgonzola Sauce?
This rich and creamy Gorgonzola sauce is not just for macaroni, but for:
Ravioli, spaghetti or spaghetti – try my homemade pasta as a sauce for steak
Drizzle with crunchy fries for a decadent lunch
Serve grilled chicken thighs with a lovely green salad
What is the best pasta?
This special pasta sauce is versatile and fits most pasta shapes. I chose macaroni, but you can use rigatoni (ziti), pasta, or bucatini (thick, hollow pasta). Just choose your favorite and it will work just fine.
One thing to keep in mind when using longer pasta shapes is that the consistency of the sauce will be thicker, so you may need to add a little more pasta water to stir the longer pasta.
If you want to make your own homemade pasta dough, make sure you use good quality pasta, then check out my recipes and try various shapes, or if you prefer dry, choose a good brand like this one.
Other Ways to Use This Gorgonzola Sauce
This sauce can be used in so many ways, you don’t have to stop at pasta. Why not pair it with grilled steak or chicken breast wrapped in prosciutto? If you cook the sauce for a minute or two, it will thicken slightly, perfect for pouring this type of pan.
If you like potato dauphinoise or gratin, this sauce would be a great addition to a super creamy cheesy potato casserole. You can also toss it with gnocchi, gnudi, or oven-roasted asparagus, the list goes on and on!
Is gorgonzola the same as blue cheese?
Blue cheese is any type of cheese with blue mold, such as Stilton, Roquefort, Danish Blue, and Gorgonzola. There are many cheeses known as “blue cheese”.
Blue mold comes from Penicillium, a culture added when making cheese. It is then aged in a temperature-controlled environment, which is where blue veins or spots appear throughout the cheese. It is absolutely harmless and gives the cheese a very unique, strong and salty taste.
Tip: If you see mold on your cheese that is completely different from other cheeses or has a shaggy texture, it means it has fallen off and it is time to discard it.
Top tips for perfecting this recipe
Don’t overcook the pasta, you should cook the dry pasta for about 8-10 minutes because it’s al dente. Every brand is slightly different, but be sure to check your pasta after 8 minutes and keep an eye on it, overcooked pasta is the worst!
Choose gorgonzola dolce instead of piccante.
If possible, take gorgonzola out of the refrigerator for a few hours (4-6 hours) and you will notice a difference in taste, but if you have no control over it, you can still use it straight from the refrigerator.
Add the pasta to the sauce, not the other way around, you want the pasta to absorb every drop.
The sauce should just cover the pasta and there shouldn’t be any runny, creamy sauce on the bottom.
If the sauce is too thick for your taste, add a little more pasta water.
Don’t try to add more cheese or cream or the sauce will end up being too rich and gross (I’ve tried that).
You can make the sauce ahead of time, let it cool and store in the refrigerator. It might thicken, so add a little pasta water, or if you’re not making pasta, add a little milk to fluff it up.
Pasta is best eaten right away.
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