Pasta alla cenere is a creamy and flavorful Italian pasta dish made with Gorgonzola cheese and finely chopped black olives. It’s perfect if you love bold, rich flavors and quick pasta recipes.
This dish is often considered a variation of classic Gorgonzola pasta. The star ingredient is Gorgonzola cheese, one of Italy’s most famous blue cheeses, known for its strong taste and creamy texture.
As the cheese melts in the pan with warm cream, it creates a smooth, velvety sauce that coats the pasta beautifully. The addition of finely chopped black olives gives the dish its name: “cenere” means ash in Italian, and the olives resemble small dark specks scattered through the sauce.
Pasta alla cenere is incredibly easy to make and comes together in just a few minutes. You can use short, ridged pasta, as I did, but it also works well with other shapes, including gnocchi.
Serve it hot, with a sprinkle of freshly ground black pepper if you like. This creamy Gorgonzola pasta is ideal for a quick dinner or a simple yet satisfying meal full of authentic Italian flavor.
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Ingredients
Prep Time: 10 Min | Cook Time: 15 Min | Servings: 4
- 350 g (12 oz) penne rigate
- 300 g (about 10 oz) gorgonzola dolce (sweet gorgonzola cheese)
- 250 g (⅔ cup) heavy cream or whole milk
- 40 g (about ¼ cup) pitted black olives, finely chopped
- Freshly ground black pepper, to taste
Instructions
Step 1) - To make pasta alla cenere, start by draining the pitted black olives from their brine. Then finely chop them on a cutting board until they resemble small, dark crumbs.
Note: Some people prefer to blend the olives with an electric mixer. This creates a smooth, paste-like consistency that blends more evenly into the Gorgonzola sauce, instead of leaving small pieces. It really comes down to personal preference.
Remove the rind from the Gorgonzola, then cut the cheese into large chunks. This will help it melt more quickly and evenly when added to the cream.
Step 2) - Pour the cream into a large skillet and heat it gently over low heat, without letting it boil.
Once the cream is warm, add the Gorgonzola and let it melt slowly, stirring occasionally until you have a smooth, creamy sauce.
Step 3) - Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
When the Gorgonzola has completely melted and the sauce is smooth, add the chopped olives to the pan. Stir well and let everything cook together over low heat for a couple of minutes, so the flavors can combine.
Step 4) - Drain the pasta a few minutes before the suggested cooking time. Transfer it directly to the skillet with the sauce and finish cooking it there. If needed, add a little pasta cooking water to keep the sauce creamy and well emulsified.
Toss the pasta thoroughly so it's evenly coated with the sauce.
Serve the pasta immediately, hot and creamy. Finish each plate with a sprinkle of freshly ground black pepper.
Storage
You can store pasta alla cenere in an airtight glass container in the refrigerator for up to 2 days.
When reheating, warm it gently in a pan over low heat or in the microwave, adding a little water or milk to restore the sauce’s creamy texture. Stir well to help the Gorgonzola melt again evenly.
If you have leftovers, you can also turn them into a baked pasta dish. Transfer the pasta to a baking dish, sprinkle with grated cheese, and bake until golden and slightly crispy on top.
Freezing is not recommended, as the Gorgonzola and cream sauce may separate and lose their smooth texture once thawed.
For best results, enjoy pasta alla cenere immediately, while it’s hot and creamy.
Tips for the Perfect Pasta alla Cenere
To make a creamy pasta alla cenere, melt the Gorgonzola in the cream over medium-low heat. This gentle heat helps the cheese melt evenly and prevents the sauce from separating.
For a stronger, more intense flavor, you can increase the amount of Gorgonzola and skip the cream altogether. In this case, use a little pasta cooking water to help the cheese melt smoothly and create a creamy consistency.
Before adding salt to the pasta water, taste the sauce first. Gorgonzola and black olives are already quite salty, so you may not need much additional salt.
Pasta alla Cenere Variations
In this recipe, the texture of the olives plays a key role. Some people prefer to blend them into a smooth paste that darkens the Gorgonzola sauce, while others chop them by hand into finer or coarser pieces. Traditionally, the idea of “ash” comes from very finely chopped olives, almost like a powder, but a slightly coarser texture can be more pleasant to eat.
You can enhance the flavor by adding fresh herbs such as thyme or marjoram, finely chopped and stirred into the sauce at the end.
For a more original twist, try adding a pinch of saffron to the cream as it heats. It will give the dish a delicate aroma and a beautiful contrast of color.
Origins and Curiosities of Pasta alla Cenere
The name “pasta alla cenere” may sound unusual, but it simply refers to the dish’s appearance. The finely chopped black olives create small dark specks that resemble ash scattered throughout the creamy sauce.
Unlike many classic Italian pasta dishes, pasta alla cenere does not have well-documented historical roots. It is considered a relatively modern recipe, likely developed in the late 20th century, when creamy pasta sauces became more popular in everyday Italian cooking.
The dish is not traditionally linked to a specific region of Italy. Some believe the name may evoke southern Italy, referring to volcanic ash from Mount Vesuvius or Mount Etna. However, others point out that Gorgonzola, the main ingredient, comes from northern Italy, particularly Lombardy, suggesting a different origin.
What makes pasta alla cenere stand out is its simple yet striking combination of flavors: the bold, creamy taste of Gorgonzola paired with the intense, slightly salty notes of black olives.
More Creamy Pasta Recipes You’ll Love
If you enjoy rich and creamy pasta dishes like pasta alla cenere, here are some other delicious recipes you should try:
- Four Cheese Pasta (Pasta ai Quattro Formaggi)
- Creamy Mushrooms & Sausage Pasta (Pasta alla Boscaiola)
FAQs About Pasta alla Cenere
“Pasta alla cenere” means “ash pasta” in Italian. The name comes from the appearance of the dish: finely chopped black olives resemble small specks of ash scattered throughout the creamy Gorgonzola sauce.
Yes. For a more traditional and intense flavor, you can skip the cream and melt the Gorgonzola using a little pasta cooking water. This creates a lighter sauce while keeping it creamy.
Short, ridged pasta such as penne, rigatoni, or fusilli works best because it holds the creamy sauce well. However, you can also use long pasta or even gnocchi.
It’s best to serve pasta alla cenere immediately, while it’s hot and creamy. If needed, you can prepare the sauce in advance and reheat it gently, adding a little milk or water to restore its texture before mixing it with freshly cooked pasta.
Recipe Card
Pasta alla Cenere (Creamy Gorgonzola Pasta with Black Olives)
Ingredients
- 350 g penne rigate - 12 oz
- 300 g gorgonzola dolce (sweet gorgonzola cheese) - about 10 oz
- 250 g heavy cream or whole milk - ⅔ cup
- 40 g pitted black olives - about ¼ cup, finely chopped
- freshly ground black pepper - to taste
Instructions
- To make pasta alla cenere, start by draining the pitted black olives from their brine. Then finely chop them on a cutting board until they resemble small, dark crumbs.
- Remove the rind from the Gorgonzola, then cut the cheese into large chunks. This will help it melt more quickly and evenly when added to the cream.
- Pour the cream into a large skillet and heat it gently over low heat, without letting it boil.
- Once the cream is warm, add the Gorgonzola and let it melt slowly, stirring occasionally until you have a smooth, creamy sauce.
- Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
- When the Gorgonzola has completely melted and the sauce is smooth, add the chopped olives to the pan. Stir well and let everything cook together over low heat for a couple of minutes, so the flavors can combine.
- Drain the pasta a few minutes before the suggested cooking time. Transfer it directly to the skillet with the sauce and finish cooking it there. If needed, add a little pasta cooking water to keep the sauce creamy and well emulsified.
- Toss the pasta thoroughly so it's evenly coated with the sauce.
- Serve the pasta immediately, hot and creamy. Finish each plate with a sprinkle of freshly ground black pepper.
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