Creamy Gorgonzola and Walnut Rigatoni

• 12 oz rigatoni
• 8 oz gorgonzola cheese, crumbled
• 1/2 cup walnuts, toasted
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook rigatoni according to package directions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. 3 Add minced garlic and sauté for 1 minute until fragrant.
4. 4 Pour in heavy cream, bring to a gentle simmer, and stir in gorgonzola until melted and smooth.
5. 5 Toss cooked pasta in the creamy sauce, adding Parmesan cheese.
6. 6 Season with salt and pepper.
7. 7 Fold in toasted walnuts and chopped parsley.
8. 8 Serve immediately.

Equipment

• Large pot
• Skillet
• Wooden spoon
• Cheese grater

Variations

• Add sautéed mushrooms or spinach for an extra veggie boost.
• Substitute rigatoni with penne or fusilli for a different shape.

Substitutions

• Substitute gorgonzola with another blue cheese like Danish blue or Roquefort.
• Use pecans if walnuts are not available.

Pairings

• Steamed broccoli
• Arugula salad with lemon vinaigrette

Nutrition

Tips

• For extra richness, add a splash of pasta water to the sauce.
• Use a mix of gorgonzola and cream cheese if you prefer a milder flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: This dish does not freeze well due to the texture of the cheese.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pair with a glass of sparkling white wine for a delightful contrast.

FAQ