Pasta alla Cenere (Ash Pasta)
Meet Pasta alla Cenere, the pasta dish that will shake up your pasta routine! Finely chopped black olives and melty Gorgonzola come together to create a silky, salty dish that is just a little mysterious. Think comfort food with a bold, artsy twist. Quick to make, unforgettable to eat – this might just be your new favorite pasta!
Craving even more pasta inspiration? Check out my Spaghetti alla Carbonara, Fettuccine Alfredo, or my creamy Sausage and Kale Pasta. And don’t miss the star of the show, my crowd-favorite Bolognese Sauce!
Simple in technique but full of bold, expressive flavor, Pasta alla Cenere has officially earned its place as my current favorite pasta dish.
I’ve been playing around with this recipe for a while now (some of you might remember the reel I posted on Instagram!), and I figured it was time to give it a proper home here on the blog.
Made with creamy Gorgonzola and finely chopped black olives, it’s a dish that might sound bold – but don’t let that scare you off. Even if blue cheese isn’t usually your thing, this one might surprise you! The flavor is mellow, well-balanced, and incredibly comforting. 🤗
What is Pasta alla Cenere?
Pasta alla Cenere is an Italian creamy pasta dish made with Gorgonzola and black olives. It gets its name (which means “ash pasta” in Italian) because the finely chopped or blended black olives give the sauce a speckled, grayish appearance that resembles ashes (cenere).
Despite the dramatic name, there’s nothing burnt or smoky here, just a rich, tangy, umami-packed sauce that’s as comforting as it is bold.
While this dish isn’t tied to one specific Italian region like carbonara is to Rome or pesto to Liguria, it is generally considered part of modern Northern Italian cuisine, especially from areas where Gorgonzola is produced – like Lombardy and Piedmont.
It’s not a traditional regional dish with strict rules, but more of a creative, modern recipe that highlights two bold ingredients Italy is proud of: aged blue cheese and quality olives.
Ingredients
To make Pasta alla Cenere, you will need:
- Gorgonzola – a type of blue cheese. There are two kinds of Gorgonzola: Gorgonzola Dolce, which is mild and creamy, and Gorgonzola Piccante, which packs a punch and goes toe-to-toe with stronger blue cheeses, like Roquefort or Stilton. And while you can definitely use Gorgonzola Piccante in this recipe, I recommend going with the Dolce variety, which will give the dish a hint of blue cheese without the full blast that can be overpowering to some.
- Black Olives – responsible for the “ash” look in this dish! They add a briny, savory depth that cuts through the richness of the Gorgonzola. You can use any black olives you have on hand, but try to avoid canned olives, as they’re too bland and won’t deliver the salty bite or texture that the dish needs.
- Pasta – When it comes to choosing the right pasta for Pasta alla Cenere, the goal is to find a shape that holds onto that luscious, creamy sauce without overpowering it. Short pasta like penne, rigatoni, or fusilli are all excellent choices as they’ve got nooks, ridges, and curves that catch the sauce in every bite, giving you a perfectly coated forkful every time. If you’re in the mood for something a bit more elegant, long, flat noodles like tagliatelle or fettuccine are also great. They let the creamy Gorgonzola sauce cling beautifully, creating a rich, luxurious texture. Just steer clear of super thin pastas like angel hair (they tend to get overwhelmed), or extra-large or stuffed shapes, which can distract from the simplicity of the dish. Ultimately, it’s hard to go wrong—as long as the pasta can hold the sauce, you’re golden.
- Cream – The heavy cream acts as the base of our creamy sauce, mellowing the sharpness of the Gorgonzola and creating the smooth, velvety texture that clings to the pasta.
- Garlic – Just a couple of cloves, to give a whisper of flavor to the creamy sauce without overpowering it! Can you leave it out? Yes, you can. But, in my opinion, garlic always improves savory dishes.
- Olive Oil – For sautéing the garlic.
- Salt and Pepper – For seasoning. You won’t need a lot of salt, as the Gorgonzola and black olives are already quite salty, so be sure to taste the dish before adding any as needed.
- Parsley – A handful of chopped parsley adds freshness and color. You can totally leave it out if parsley is not your thing!
How to Make Pasta alla Cenere
Pasta alla Cenere might sound like something you’d only find on the menu of a cozy Italian bistro, but don’t let the name fool you – this dish is surprisingly easy to make at home. With just a handful of ingredients and minimal prep, it comes together in just under 30 minutes, making it perfect for a quick, satisfying weeknight dinner.
But don’t underestimate its charm. Thanks to its creamy Gorgonzola sauce and savory depth from the black olives, it also has just the right amount of elegance to impress at a dinner party. It’s one of those rare recipes that feels both low-effort and high-reward, a little fancy without the fuss.
Recommended tools and equipment: large skillet or sauté pan, large pot for boiling the pasta, colander, food processor.
Here’s how I make this Pasta alla Cenere recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Chop the Olives
- Finely chop the pitted olives using a Chefs knife or use a food processor to pulse them until almost paste-like. You want them to blend smoothly into the sauce, not just sit on top like a garnish.
Step 2: Cook the Pasta
- Cook the pasta according to package directions. Make sure to reserve some of that starchy pasta water to add when tossing the drained pasta with the sauce.
Step 3: Make the Sauce
- While the pasta is cooking, make the sauce.
- Heat olive oil in a large skillet or sauté pan (I like to use this pan!), over medium heat, and sauté the garlic until fragrant.
- Pour in the heavy cream and, once steaming, add the Gorgonzola. Cook until the cheese melts, then add the black olives. Cook until the sauce has thickened. Dip a spoon into the sauce, then run your finger through it — if the line holds cleanly without the sauce running back together, it’s ready.
- Taste and add salt and pepper to taste, then add the chopped parsley.
- Toss the drained pasta with the sauce and a splash or two of the reserved pasta water.
- Serve immediately!
Olivia’s Tips
- Cook your pasta just shy of al dente, and finish it in the sauce with a splash of pasta water—this helps the sauce cling like it was born there.
- You want the olives to “disappear” into the sauce – chop them very fine or, better yet, use a food processor to pulse into a almost paste-like consistency. This way, they don’t overpower the texture but still bring that ash-like depth.
- Between the olives, the cheese, and the pasta water, this dish is naturally salty. Taste before seasoning!
- This dish doesn’t wait well – serve it hot and fresh so the sauce stays creamy and luscious. Reheating can make it separate.
Serving Suggestions
Pasta alla Cenere pairs wonderfully with a simple green salad (think arugula, lemon, and olive oil) or roasted vegetables like zucchini or asparagus. For a little crunch, try serving it with some garlic crostini or crusty bread to soak up the sauce.
If you’re looking to pair this dish with wine, you’ll want a wine that balances its richness and bold flavors. A crisp, unoaked Chardonnay or Gavi works well, offering refreshing acidity to cut through the creaminess. If you prefer red, a light Pinot Noir or a Chianti Classico with its bright acidity and subtle tannins complements the dish without overpowering the cheese and olives. Alternatively, a dry Rosé provides a refreshing contrast, with enough acidity to cleanse the palate between bites. These wines enhance the flavors without competing with the creamy, tangy profile of the pasta.
As for garnishing, you can garnish it with a crack of black pepper, more chopped parsley or even some more crumbled Gorgonzola or finely chopped olives!
Variations
I love this recipe just the way it is, but don’t hesitate to tweak it to suit your taste – make it yours by substituting ingredients you’re not a fan of or using what you have on hand!
- Swap the cheese! No blue cheese fans at home? Use grated Parmesan and a touch of cream cheese for richness. For a bolder kick: Try Roquefort or Gorgonzola Piccante for a stronger blue cheese flavor.
- Use Green or Mixed Olives. Black olives are traditional, but green olives bring a tangier, brighter flavor. A mix of both adds complexity and color contrast.
- Add Mushrooms. Thinly sliced cremini or shiitake mushrooms sautéed with the garlic add an earthy depth that pairs beautifully with the creamy sauce.
- Make It Spicy! Add a pinch of red pepper flakes or a dash of Calabrian chili paste for a spicy twist that cuts through the richness of the sauce.
- Go Lighter. For a lighter version, use half-and-half or even a splash of whole milk instead of heavy cream. The sauce won’t be quite as rich, but still super satisfying.
- Make It Vegan. Substitute the cream with a cashew or oat-based cream, and use a vegan blue-style cheese or a mix of nutritional yeast and lemon juice for tang.
- Add Protein! Want to bulk it up? Stir in grilled chicken, crispy pancetta, sausage or sautéed shrimp for a heartier meal.
Frequently Asked Questions
Personally, I think pasta alla cenere is best when it’s fresh, especially if you’re particular about texture. The pasta tends to soften a bit as it sits (just like any pasta with sauce). That said, the flavor is still spot-on, so I definitely save leftovers when we have them – they’re still delicious!
Leftovers will keep for about 3 days. Store it in an airtight container in the fridge to keep the flavors fresh. The best way to reheat it is on the stovetop: heat a little olive oil or butter in a pan over medium heat, then add the leftovers and stir gently, adding a splash of cream if needed to bring it back to a creamy consistency.
Yes! Gorgonzola Piccante, Roquefort, or any creamy blue cheese will work, but may have a stronger flavor.
More Italian Recipes
- Spaghetti alla Putanesca
- Italian Pot Roast (Stracotto alla Fiorentina)
- Pasta e Fagioli Soup
- Chicken Piccata
- Lasagna Bolognese
Pasta alla Cenere
Ingredients
- 1 pound (454g) dry pasta , such as fusilli, penne, rigatoni, tagliatelle or fettuccine
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 ½ cups (550ml) heavy cream
- 6 ounces (170g) Gorgonzola Dolce, cut into smaller chunks or crumbled
- 5 ounces (1 cup) pitted black olives, finely chopped or processed into almost paste-like
- ⅓ cup chopped parsley
- Salt and freshly ground black pepper, to taste
Equipment
- 1 Skillet or Sauté Pan
- 1 Colander
- 1 Large Pot for boiling the pasta
Instructions
- Cook pasta according to package instructions, reserving some of the starchy water for later. Reserve.
- While the pasta is cooking, prepare the sauce. In a large skillet or sauté pan, over medium heat, heat the olive oil and sauté the garlic until fragrant and no longer raw, about 30 seconds.
- Pour in the heavy cream and heat it up until steaming. Then, stir in the crumbed Gorgonzola, letting it melt nicely in the sauce.
- Once the Gorgonzola has melted, add the chopped olives. Cook until the sauce thickens and coats the back of a spoon, about 3 to 5 minutes, then season with salt and pepper to taste.
- Stir in the chopped parsley, then toss the cooked pasta with the creamy sauce, incorporating a splash or two of the reserved pasta water for extra creaminess.
- Serve immediately!
Nutrition
Did you make this recipe? I love hearing from you! Please comment and leave a 5-star rating below. You can also take a photo and tag me on Instagram with #oliviascuisine.
