Penne with gorgonzola sauce

Original source: https://pastaevangelists.com/blogs/blog/creamy-gorgonzola-sauce-recipe

Serves: 2 Preparation Time: 15 minutes (not including pasta)

I always make this with penne instead of the gnocchi the original recipe calls for, and always just for two of us. Did this on 3/24/25 and it was a bit funky — I think there was a higher Gorgonzola to mascarpone ratio than previously. Sauce was bluer and separated a bit. Mind the heat?

Ingredients

• 56g (2oz) penne per person — 112g total
• 125g mascarpone cheese
• 100g Gorgonzola dolce cheese
• 1 tsp plain flour
• Salt and freshly ground black pepper to taste
• 12g chopped hazelnuts, to serve
• Parmigiano Reggiano, grated, to serve

Method

Cook the penne according to packet instructions.

• To begin, heat the mascarpone cheese in a large saucepan over a low-medium heat until it begins to thin.
• Cut the gorgonzola cheese into small cubes and add to the pan, stirring until it has all melted and combined with the mascarpone.
• Reduce the heat and stir in the flour, ensuring there are no lumps in the sauce. Season with salt (not much, maybe none, definitely taste test!) and pepper.
• Cook the sauce for 2-3 minutes more, stirring regularly, until it is thick and glossy.
• Turn off the heat and cover the pan until you’re ready to serve your sauce.
• When the pasta is ready, pour the sauce over, toss gently to ensure each piece is well coated and then sprinkle over your chopped hazelnuts and a little Parmigiano Reggiano. Buon appetito!