Rigatoni al Gorgonzola (Gorgonzola Pasta with Pancetta & Mushrooms)

A recipe I learned during my cooking class in Florence, Italy from a wonderful chef named Marco! This is a cozy pasta dish with strong gorgonzola flavors, pancetta and optional vegetables of your choice!

Servings: 6


1 lb. / 500 grams of rigatoni pasta (1 box) preferably fresh pasta

1/2 stick of butter

1 cup gorgonzola cheese (adjust to preference)

100 grams fresh cream

1/3 cup grated parmesan cheese

1 tbsp brandy or dry white wine

1/2 tbsp chopped sprigs of sage

1/2 tbsp chopped fresh parsley

salt and pepper

Optional: pancetta (diced), tomatoes, mushrooms


  1. Melt the butter in a saucepan and stir in the gorgonzola cheese. Keep stirring on a low heat for about 2 minutes or until it completely melts.
  2. Add the cream, parmesan cheese, and brandy/wine. Stir until well blended.
  3. Meanwhile, chop the pancetta, tomatoes and mushrooms and put in saute pan on low heat
  4. Mix in the sage and parsley. Season with salt and pepper. Mix well and bring to a boil on low heat.
  5. Cook stirring on very low heat for about 2 minutes or until the sauce thickens. Take off the heat and keep warm until serving time.
  6. Cook the rigatoni pasta in a pot of boiling water for about 9 minutes, until soft but firm to bite (al dente). (Fresh pasta will take 2-3 minutes only) Drain well and toss the pasta in the warmed gorgonzola sauce only at serving time. Top off with fresh grated parmesan cheese.


-If sauce is too thick, mix in some warm milk and serve immediately.

-Blanch some chopped vegetables of your choice and toss it along  with the pasta and sauce.

-It is important to cook the pasta until it is almost cooked or until just underdone.

-It is always best to mix the pasta and sauce at serving time only. If done in advance, the pasta will get sticky and soggy as it absorbs the sauce.

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