Pasta alla Cenere (Charred Pasta with Gorgonzola and Black Olives)
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Gorgonzola cheese | 180g |
| Black olives (pitted) | 40 |
| Fresh cream (liquid) | 120g |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
-
Prepare the Black Olives:
Start by placing the black olives in a blender or food processor. Pulse until they are finely chopped, forming a rough paste. Set this aside, as it will be used to add a rich, savory depth to the pasta. -
-
Cook the Pasta:
Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a pinch of salt to the water and drop in the rigatoni. Cook the pasta according to the package instructions, but aim to drain it 2-3 minutes earlier than the recommended time. This will ensure it remains firm and can finish cooking in the sauce, absorbing all the wonderful flavors. -
Prepare the Gorgonzola Sauce:
While the pasta cooks, take the gorgonzola cheese and remove the rind. Cut the cheese into chunks to make it easier to melt. Place the cheese pieces in a medium-sized pan and add the fresh cream. Set the pan over low heat and gently stir with a wooden spoon to help the cheese melt into the cream, forming a smooth, creamy sauce. Be sure to keep stirring frequently to avoid the sauce from burning or sticking to the bottom of the pan. -
Finish the Pasta:
When the pasta is almost done, reserve a cup of the pasta water before draining it. Add the drained pasta directly into the pan with the melted gorgonzola sauce. Stir to coat the pasta thoroughly in the creamy mixture. -
Add the Olive Paste and Cook Together:
Add the prepared black olive paste to the pan, mixing it in well. To help the pasta reach the perfect consistency, add a small amount of the reserved pasta water, stirring frequently. Let the pasta continue to cook in the sauce for another 2-3 minutes, allowing the flavors to meld together. Adjust the seasoning with salt and freshly ground black pepper to taste. -
Serve:
Once the pasta is fully coated in the creamy gorgonzola sauce and has absorbed the olive flavor, transfer it to serving plates. Garnish with a bit more freshly ground black pepper, if desired, and serve immediately while the dish is still warm and indulgent.
Tip: This dish pairs wonderfully with a crisp green salad and a glass of white wine, like a Pinot Grigio or Chardonnay, to balance the richness of the gorgonzola and cream.
