Daily Italian Recipe · Pasta
Gorgonzola & Walnut Penne
Creamy Gorgonzola, toasted walnuts and ridged penne make a deeply comforting pasta with a Lombard soul. A little milk and pasta water bring the sauce together—no cream needed.
Total time
25 minutes
Serves
2 people
Difficulty
Easy
Origin
Lombardy
Gorgonzola takes its name from the town in Lombardy near Milan, although its protected production area today extends across parts of Lombardy and Piedmont. Its distinctive blue veins and rich flavour make it a natural centrepiece for northern Italian cooking.
Pairing Gorgonzola with walnuts is a well-established Italian combination: the nuts bring crunch and a gently bitter contrast to the cheese. These penne celebrate that pairing in a straightforward home-style pasta, rather than a dish with one fixed historical recipe.
Ingredients
Method
- 1
1. Prepare the ingredients
Bring the 2 litres of water to the boil in a large pot. Weigh out the prepared Gorgonzola and chop the walnuts into small, uneven pieces, keeping some larger pieces for the finish.
- 2
2. Toast the walnuts
Place the walnuts in a dry, wide frying pan over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant but not dark. Transfer to a plate.
- 3
3. Cook the penne
Add the salt and penne to the boiling water. Stir well and cook until just al dente, using the packet timing as a guide. Before draining, reserve 200 ml of the cooking water.
- 4
4. Melt the Gorgonzola gently
During the final 3 minutes of pasta cooking, pour the milk into the walnut pan and warm over the lowest heat. Add the Gorgonzola and stir gently for 2–3 minutes until melted into a creamy sauce. Do not let it boil; remove from the heat once smooth.
- 5
5. Bring the pasta and sauce together
Drain the penne and add immediately to the sauce with 30 ml of reserved pasta water. Toss gently off the heat for about 30 seconds, adding more cooking water in 15 ml increments only as needed, until the sauce coats the ridges and remains slightly loose.
- 6
6. Finish and serve
Fold in three-quarters of the walnuts and the black pepper. Divide between two warm bowls and scatter over the remaining walnuts. Serve immediately, before the cheese sauce thickens.
Chef's secret
Keep the finished sauce a little looser in the pan than you want it on the plate: Gorgonzola thickens as it cools. Gentle heat and small additions of pasta water give you a silky coating without heavy cream.
Did you know?
Gorgonzola DOP comes in dolce and piccante styles. Dolce is softer and milder, while piccante is firmer and more assertive; both can work here, but they produce noticeably different sauces.
Common mistakes
- Boiling the cheese sauce: excessive heat can make it oily and grainy. Melt the Gorgonzola gently and finish tossing off the heat.
- Letting the walnuts darken too much: burnt walnuts add harsh bitterness. Remove them from the pan as soon as they smell fragrant.
- Draining without saving pasta water: the sauce needs a little liquid to coat the penne without becoming heavy or sticky.
Storage & reheating
Best eaten immediately. Refrigerate leftovers in a sealed container within 2 hours and use within 2 days. Reheat gently in a covered pan with 15–30 ml milk or water per portion, stirring carefully until steaming hot throughout; avoid prolonged boiling. Freezing is not recommended because the sauce can separate and the pasta softens.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Do I need cream for the sauce?
No. Gorgonzola melted gently with a small amount of whole milk makes a rich sauce; pasta water adjusts its consistency.
Should I use Gorgonzola dolce or piccante?
Dolce gives a milder, silkier result. Piccante makes a stronger sauce and may need a little more reserved pasta water to loosen it. Check the product label for the style supplied.
Is the linked penne gluten-free?
The current catalogue names it Penne Rigate Molisana, 500 g, despite the wording in its product handle. Do not assume it is gluten-free: check the current product information and packaging before using it for a gluten-free diet.