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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4 to 6
Author Notes
I love a nice, decadent plate of creamy pasta, like this cheesy gorgonzola option. Plus, I love how simple and quick it is to make. In this dish, BelGioioso’s CreamyGorg is the star, while BelGioioso’s Parmesan plays a supporting role. The CreamyGorg has a balanced, mild flavor and a velvety texture that’s perfect for making pasta sauce. The combination of nutty Parmesan cheese and the distinct gorgonzola flavor makes this creamy sauce a weeknight winner.
When it’s time to cook your pasta, make sure you add enough salt to the water so that it tastes like the ocean. It may seem like a lot of salt, but doing so is crucial to enhance not only the taste of the pasta itself, but for the overall dish as you’ll add more reserved pasta water when making the sauce. Pro tip: If you can’t serve the pasta immediately and it starts to dry out, you can add in a little of the reserved pasta water and toss everything altogether over medium heat before serving.
—Catherine Yoo
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. For more BelGioioso recipes, check out our dreamiest, cheesiest recipes here. —The Editors
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Ingredients
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Kosher salt, as needed
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1 pound
dried rigatoni (or other short pasta shape)
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3 tablespoons
olive oil, divided
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2
shallots, thinly sliced
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4 cups
(about 8 ounces) white button mushrooms, thinly sliced
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1 cup
heavy cream
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1 ½ cups
BelGioioso CreamyGorg, sliced or cubed
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½ teaspoons
freshly ground black pepper
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½ cups
fresh parsley, roughly chopped, divided
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1 tablespoon
fresh thyme, roughly chopped
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BelGioioso Parmesan, grated, for garnish
Directions
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Bring a large pot of salted water to a boil.
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As the water comes to a boil, add a tablespoon of olive oil to a large pan over medium heat. Add shallots and cook until softened and translucent, about 3 minutes. Stir frequently to avoid browning. Once cooked, transfer to a large plate and set aside.
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In the same pan over medium heat, add 2 tablespoons of olive oil. Add mushrooms and a teaspoon of salt, then cook until most of the moisture has been released from mushrooms, stirring frequently (about 6 minutes). Transfer cooked mushrooms to the same plate as the shallots.
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Once water is boiling, cook pasta according to the package until al dente. When the pasta is almost done, reserve 1 cup of pasta water before draining. Set cooked pasta and cup of reserved pasta water aside.
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Make the sauce: Using the same pan you cooked the mushrooms and shallots in, heat to medium and add heavy cream, CreamyGorg, and black pepper. Stir to combine, then bring to a light simmer.
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Add the cooked pasta and ½ cup of pasta water and stir together until well incorporated. Add the cooked shallots, mushrooms, ¼ cup parsley, and thyme to the pasta and gently toss to combine. Remove from heat. Serve warm and garnish with more parsley and grated Parmesan.
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