pasta alla gorgonzola

When I’m hungry for comfort food, the rich sauce soothes my soul. It’s so easy, delicious on large pastas, like pappardelle, ravioli or tortellini. Don’t want pasta? Use it over green beans, asparagus, roasted potatoes, cauliflower….

Pasta all Gorgonzola

Course Main Course
Cuisine Italian


  • 3 tablespoons butter or margarine
  • 4 ounces crumbled Gorgonzola dolce cheese
  • 1/4 cup milk
  • 3/4 cup cream
  • 1/2 cup. freshly grated Parmesan cheese
  • 8 ounces hot cooked pasta larger pasta is better here


  1. In au gratin pan, over low heat, mash Gorgonzola, stir in butter and milk. Cook and stir till creamy, about 1 minute. Remove from heat. (You can put the sauce on hold here if necessary.)
  2. When pasta is almost done, reheat the sauce. Quickly stir in cream and half of the Parmesan. If sauce is too thin, cook over medium heat to desired consistency. Toss with hot pasta, sprinkle with the remaining Parmesan and serve.

Recipe Notes

Serves 4.

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