Pasta alla Cenere
A rich and creamy pasta dish made with Gorgonzola and finely chopped black olives, Pasta alla Cenere is quick to make but full of bold, savory flavor. Elegant enough for guests, easy enough for a weeknight meal.
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
Serving: 1.5cups, Calories: 1163kcal, Carbohydrates: 92g, Protein: 29g, Fat: 77g, Saturated Fat: 44g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 24g, Cholesterol: 200mg, Sodium: 1092mg, Potassium: 552mg, Fiber: 5g, Sugar: 8g, Vitamin A: 3072IU, Vitamin C: 8mg, Calcium: 375mg, Iron: 2mg