Pasta alla cenere (pasta with Gorgonzola and black olive sauce)

Method4 steps · about 25 min

1. 1

   Step 1: Roughly chop the forty pitted olives by pulsing in a blender or with a knife.

   Uses 40 black olives

2. 2

   Step 2: Bring a pot of salted water to a boil. Remove the Gorgonzola rind, dice the cheese and put in a pan with the cream (120 g).

   Uses 180 g Gorgonzola cheese · 120 g whipping cream · Fine salt to taste · pasta boiling water, reserve a ladle for sauce

3. 3

   Step 3: Melt the cheese into the cream over low heat, stirring. Meanwhile, cook the rigatoni (320 g) in the boiling salted water and drain 2–3 minutes before the package cooking time, reserving some cooking water. Transfer the partly cooked pasta directly into the melted cheese sauce.

   Uses 320 g rigatoni · 180 g trimmed diced Gorgonzola with 120 g cream in pan

4. 4

   Step 4: Add a ladle of the reserved pasta water and finish cooking in the sauce, stirring frequently until the pasta is fully cooked. Mix in the prepared chopped olives and serve with black pepper (to taste).

   Uses Black pepper to taste · rigatoni drained 2–3 minutes before package time and transferred into melted cheese sauce · a ladle of same salted pasta cooking water · forty pitted olives roughly chopped