Rigatoni gorgonzola noix

Rigatoni with gorgonzola and walnuts

This recipe takes about 20 minutes to prepare. If you don’t have rigatoni, you can substitute another type of pasta — penne, fusilli, conchiglie (shells), etc. You will need about 100 grams of dry pasta per person. This works out to 3.5 ounces, or — my guesstimate method — about one standard-sized mug of dry pasta per person.

Cook the pasta until it is just al dente, as it will cook a bit more when you reheat it in the gorgonzola sauce. Take care not to oversalt the pasta water, as the cheese is already salty.

The quantities below will serve two people.

7 ounces (200 g) rigatoni or another dry pasta
1 cup (250 ml) crème fraîche or liquid cream (it’s ok to use light cream)
3 ounces (85 g) gorgonzola
salt and freshly ground black pepper
2 small handfuls walnut pieces
2 handfuls arugula

Put a large pot of water on to boil. Add a couple teaspoons of sea salt or table salt. When the water is boiling merrily, add the pasta.

Check the pasta packet for the cooking time and cook until the pasta is al dente. Give the pasta a stir from time to time to prevent it from sticking to the pot.

While the pasta is cooking, chop the gorgonzola into smallish cubes. Heat the cream in a non-stick skillet or pot that will be large enough to accommodate the pasta later. Add the gorgonzola and cook, stirring occasionally, until it has melted. Turn off the heat.

Crush the walnut pieces with your fingers. Have the arugula standing by.

When the pasta is ready, use a mug or cup to scoop out a little of the cooking water. Set aside. Drain the pasta through a colander, but do not rinse. Shake out the excess water.

Add the pasta to the gorgonzola sauce and reheat gently. Add 2 tbsp. of the cooking water to lighten the sauce. Stir to coat the pasta thoroughly. Grind on some black pepper.

Turn the pasta into individual shallow bowls. Top with the walnuts and arugula. Serve piping hot. Serves 2.


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