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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!

Nutrition

Estimated, per serving

  • Servings: 2
  • Serving size: 1 plate (penne + sauce, half the recipe)
  • Calories: 730
  • Protein: 23 g
  • Carbs: 48 g
  • Fat: 48 g
  • Saturated fat: 30 g
  • Fiber: 2 g
  • Total sugar: 5 g
  • Sodium: 810 mg