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Penne Rigate with Gorgonzola and Walnuts

17/11/2023

Penne Rigate with Gorgonzola and Walnuts is a creamy and tasty first course, perfect for cheese lovers. Here is the recipe:

Ingredients

  • 350 g of penne rigate
  • 150 g of sweet gorgonzola
  • 100 ml of cooking cream
  • 50 g of walnuts, coarsely chopped
  • grated Parmesan cheese (to taste)
  • Salt and pepper to taste
  • Pinch of nutmeg (optional)
  • Butter (for the pan)

Preparation

  1. Cook the penne rigate in a pot of boiling salted water following the package instructions until al dente.

  2. Meanwhile, in a pan, melt a knob of butter and add the gorgonzola cut into pieces.

  3. Allow the gorgonzola to melt over low heat and once it becomes creamy, add the cooking cream.

  4. Season with salt and pepper, and add a pinch of nutmeg if desired.

  5. Drain the penne, reserving some of the cooking water, and transfer them into the pan with the gorgonzola sauce.

  6. Add some of the chopped walnuts and a spoonful of grated Parmesan cheese. If necessary, use a little of the reserved cooking water to adjust the creaminess of the sauce.

  7. Mix well to ensure the pasta is evenly flavored with the sauce.

  8. Plate and add the remaining walnuts on top before serving.

Serve the Penne Rigate with Gorgonzola and Walnuts warm and creamy, with a perfect balance between the intense flavor of gorgonzola and the crunchiness of the walnuts for an interesting and appetizing texture. Enjoy your meal!