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Gorgonzola Pasta with Black Olives

Pasta alla Cenere (Creamy Gorgonzola Pasta with Black Olives)

Silvana Nava
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 816 kcal

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.

Notes

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.

Nutrition

Serving: 100gCalories: 816kcalCarbohydrates: 69gProtein: 29gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 127mgSodium: 1041mgPotassium: 451mgFiber: 3gSugar: 5gVitamin A: 1530IUVitamin C: 0.4mgCalcium: 461mgIron: 1mg
Keyword Gorgonzola Pasta with Black Olives, pasta alla cenere
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