Rigatoni Al Gorgonzola Romana

This Roman-style rigatoni is pure indulgence in a bowl. Half a pound of Gorgonzola gets crushed into warm cream until it melts into a thick, tangy, blue-veined sauce that coats every ridge and tube of the pasta. A grating of nutmeg adds a warm, slightly sweet background note, and Parmesan folded in at the end adds sharpness and body.

The technique is deliberately gentle. The cream heats to a simmer but never boils, and the Gorgonzola gets pressed against the sides of the pot with a wooden spoon until it dissolves completely. Boiling would break the cream and make the sauce grainy instead of smooth.

Tossing the cooked rigatoni with butter before adding it to the sauce gives the pasta a glossy base coat that helps the cream sauce cling to every surface.

Chef Tips

• Use Gorgonzola dolce (the creamy, milder variety) for a smoother, more mellow sauce. Gorgonzola piccante (aged) will work but gives a much sharper, more pungent result.
• Heat the cream gently and never let it boil. Boiled cream with cheese breaks into a grainy, separated mess.
• Cook the rigatoni to true al dente. It finishes cooking slightly in the hot sauce.
• Serve the remaining Parmesan at the table. Some people want more, and with a sauce this rich, extra cheese is always welcome.

Variations

• Add toasted walnuts for a classic Italian pairing with Gorgonzola.
• Stir in a handful of baby spinach when tossing the pasta with the sauce for color and freshness.
• Swap rigatoni for penne or gnocchi, both hold the thick sauce well.