Rigatoni Al Gorgonzola

Ingredients:

400g (14 oz.) rigatoni pasta

2 cups (500 ml) 35% cooking cream

2 tbsp (30 ml) butter

500g (17.5 oz.) Torta Mascarpone

Szechuan pepper, to taste

parmigiano cheese, grated, to taste

sage leaves, to taste

Instructions:

In a tall-sided skillet over medium heat, warm cream, Torta Mascarpone, and butter. Add Szechuan pepper and simmer on low heat for 10 minutes. Meanwhile, cook rigatoni in a pot of salted boiling water until al dente. Increase heat on skillet and combine pasta to sauce. Garnish with parmigiano cheese and sage leaves.


Tips:

Gorgonzola, the classic veined blue cheese, is made with goat’s milk. Creamy, young Gorgonzola cheese is ideal for making pasta dishes. An older Gorgonzola can be used as well; it will give the dish a more pungent taste, and will take slightly longer to blend into the sauce. Reserve some cooking liquid to dilute the sauce if necessary.

Notes: 

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