Easy Gorgonzola Pasta with Olives (pasta alla cenere)
Known as pasta alla cenere in Italy, this easy gorgonzola pasta with olives is a delicious creamy gourmet dish that has only 3 main ingredients. Plus, it takes less than 30 minutes to make! Perfect as a weeknight treat and special enough to serve to guests! Also delish as a side dish with chicken, pork or beef!
- 400 g penne or rigatoni pasta (14oz) or other pasta tubes
- 300 g Gorgonzola Dolce (10.5oz) or vegetarian blue cheese or ricotta
- 200 ml full fat milk or fresh cream (7floz)
- 100 g black olives (3.5oz) pitted and chopped. I used taggiasca olives
- 1 sprig fresh marjoram or thyme optional
- 50 g Parmigiano Reggiano or grana (2oz) grated or vegetarian parmesan.
- salt for pasta.
Cook this recipe.
Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.
While you boil the pasta water, put the milk/cream and pieces of Gorgonzola into a deep skillet. Cook over a low heat, stirring continuously until the cheese has melted.
Add the chopped olives and then some fresh marjoram or thyme if using. Mix and cook on a very low heat for another minute. You can add some grated Parmigiano to thicken the sauce if necessary or just to make it even more cheesy!
Cook the pasta al dente according to the instructions on the packet. Save a cup of the pasta cooking water and drain the pasta. If the sauce seems thick add some pasta cooking water, stir, and then add the pasta. Mix the pasta and sauce together well and serve immediately with grated Parmigiano or grana if required.
Pasta alla cenere is most often made with pasta tubes like rigatoni or penne but you can use any type of pasta including spaghetti.
To make a vegetarian version of this pasta recipe, you’ll need to use vegetarian parmesan and blue cheese. Gorgonzola isn't vegetarian, but some types of blue cheese are. Italian dolcelatte is the closest to Gorgonzola. English Stilton is vegetarian too.