Penne al Gorgonzola is a classic Italian pasta dish made with short pasta and a silky, creamy gorgonzola sauce. This recipe comes straight from everyday Italian home cooking, where flavor and simplicity always go hand in hand.
Gorgonzola cheese is a traditional Italian blue cheese with a rich but surprisingly delicate taste. When gently melted into a cream sauce, it becomes smooth, balanced, and not overpowering at all.
The sauce can be prepared while the pasta is cooking and can also be enriched with other ingredients to create new variations.
This creamy gorgonzola pasta is quick to prepare and requires very little effort, making it perfect for a cozy weeknight dinner or an elegant last-minute meal. Serve it as is, or add a handful of chopped walnuts or freshly ground black pepper for extra character.
Simple, comforting, and unmistakably Italian, Penne al Gorgonzola is a dish you’ll want to make again and again.
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Ingredients
Prep Time: 5 Min | Cook Time: 15 Min | Servings: 4
- 350 g (12 oz) penne rigate
- 400 g (14 oz) gorgonzola dolce (sweet gorgonzola cheese)
- 150 g (⅔ cup) heavy cream or whole milk
- Freshly ground black pepper, to taste
Instructions
Step 1) - To make Italian gorgonzola pasta, first prepare the gorgonzola. Remove the rind, if present, and cut the cheese into small cubes.
Pour the milk - or the cream for a thicker consistency - into a wide pan or skillet and add the gorgonzola cubes.
Place the pan over low heat and let the cheese melt gently, stirring often. Keep the heat low to prevent the sauce from separating or sticking. After about 7 to 8 minutes, the gorgonzola should be fully melted and the sauce smooth and creamy. Season with freshly ground black pepper to taste, then turn off the heat and set the sauce aside.
Step 2) - Bring a large pot of salted water to a rolling boil.
Cook the penne in the boiling water according to the package instructions until al dente, tender but still slightly firm to the bite. Before draining, reserve a small cup of the pasta cooking water.
Drain the pasta and transfer it directly to the pan with the gorgonzola sauce.
Step 3) - Place the pan back over low heat and gently toss the pasta with the sauce for 1 to 2 minutes, adding a splash of the reserved cooking water if needed to help the sauce coat the penne evenly.
Mix well until the pasta is fully coated in the creamy gorgonzola sauce. Serve immediately, finishing with an extra pinch of black pepper if you like.
Storage
Gorgonzola pasta is best enjoyed immediately, while the sauce is smooth and creamy.
If you have leftovers, let the pasta cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 1 day.
When reheating, warm it gently over low heat or in the microwave, adding a small splash of milk or cream to loosen the sauce and restore its creamy texture.
Avoid overheating, as the cheese sauce may separate.
Variations and Substitutions
To make your gorgonzola pasta even richer and creamier, add a light sprinkling of grated Parmigiano Reggiano just before serving. It enhances the flavor and gives the sauce extra depth.
For a lighter version of this dish, you can replace the milk with the same amount of reserved pasta cooking water. This keeps the sauce silky while reducing richness, without sacrificing flavor.
If you prefer a more indulgent and full-bodied result, substitute the milk with heavy cream. The sauce will become thicker, smoother, and especially luxurious.
For extra texture and a classic pairing, stir a handful of chopped walnuts into the gorgonzola sauce. Their slight bitterness balances the creaminess of the cheese perfectly.
Finally, for a more intense and savory variation, add a small amount of finely chopped black olives to the sauce. This creates a traditional pasta alla cenere, inspired by the contrast between creamy cheese and bold, briny notes.
Tips
- Use sweet (dolce) gorgonzola, not the aged or spicy variety. Sweet gorgonzola melts more smoothly and creates a balanced, creamy sauce that is not overpowering.
- Always melt the gorgonzola over very low heat. High heat can cause the cheese to separate and become grainy instead of silky.
- Cut the gorgonzola into small cubes before melting. This helps it dissolve evenly into the milk or cream without lumps.
- Do not oversalt the pasta water. Gorgonzola is naturally savory, so lightly salted water is more than enough.
- Reserve a little pasta cooking water before draining. Even if you use milk or cream, a splash of starchy water helps the sauce cling better to the penne.
- Toss the pasta with the sauce directly in the pan, over low heat. This final step allows the flavors to blend and the sauce to coat the pasta evenly.
- Serve the pasta immediately. Gorgonzola sauce thickens quickly as it cools and is at its best when freshly made.
More Italian Gorgonzola Recipes
- Pasta ai Quattro Formaggi - A classic Italian pasta made with a blend of four cheeses, rich, creamy, and deeply comforting, perfect for cheese lovers.
- Risotto with Gorgonzola, Pear and Walnuts - A refined Italian risotto that combines creamy gorgonzola with sweet pears and crunchy walnuts for a perfectly balanced dish.
- Savory Cantucci with Gorgonzola and Walnuts - Crispy, twice-baked Italian savory cookies, ideal as an appetizer or aperitivo, with the bold flavor of gorgonzola and toasted walnuts.
- Italian Savory Strudel with Pears, Gorgonzola and Walnuts - A rustic yet elegant savory strudel, featuring flaky pastry wrapped around a rich filling of gorgonzola, pears, and walnuts.
Recipe Card
Penne al Gorgonzola (Creamy Italian Gorgonzola Pasta)
Ingredients
- 350 g penne rigate - 12 oz
- 400 g gorgonzola dolce (sweet gorgonzola cheese) - 14 oz
- 150 g heavy cream or whole milk - ⅔ cup
- freshly ground black pepper - to taste
Instructions
- Remove the rind, if present, and cut the cheese into small cubes.
- Pour the milk - or the cream for a thicker consistency - into a wide pan or skillet and add the gorgonzola cubes.
- Place the pan over low heat and let the cheese melt gently, stirring often. Keep the heat low to prevent the sauce from separating or sticking. After about 7 to 8 minutes, the gorgonzola should be fully melted and the sauce smooth and creamy. Season with freshly ground black pepper to taste, then turn off the heat and set the sauce aside.
- Bring a large pot of salted water to a rolling boil. Cook the penne in the boiling water according to the package instructions until al dente, tender but still slightly firm to the bite. Before draining, reserve a small cup of the pasta cooking water.
- Drain the pasta and transfer it directly to the pan with the gorgonzola sauce.
- Place the pan back over low heat and gently toss the pasta with the sauce for 1 to 2 minutes, adding a splash of the reserved cooking water if needed to help the sauce coat the penne evenly.
- Mix well until the pasta is fully coated in the creamy gorgonzola sauce. Serve immediately, finishing with an extra pinch of black pepper if you like.
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