Monday, February 28, 2011

Rigatoni con Gorgonzola

Faithful readers know that I adore blue cheese -- Maytag, Gorgonzola, Stilton, doesn't matter. Salad dressing, dip, crumbled onto salad ... I love it!

After an enormously stressful day at work last week, I was craving some comfort. I'd had the idea of making macaroni and cheese from scratch, which ultimately evolved into pasta with a blue cheese sauce poured over it. And so, when I left work that fateful day I headed straight to the grocery store to get my ingredients. Cooking is my favorite way to decompress, after all.

Rigatoni, with its sturdiness, seemed the perfect shape, though shells or macaroni or penne or rotini would also work well. I debated whether to add spinach or green beans or peas, but the sweetness of the peas seemed to be the perfect complement.

I boiled and drained and stirred and whisked, and came up with a dish that perfectly matched my vision. It was golden and slightly toasted on top, yet the pasta was coated in creaminess. The blue cheese flavor was present, but neither pronounced nor prominent. My dinner was hot, delicious, and a perfect nurturing and nourishing end to my day.

Now, it's a simple dish so I should really just call it "Pasta with Blue Cheese Sauce." But that doesn't have a lot of charm, does it??? Specify the shape of the pasta, and roll the "r" when you say "rigatoni" ... that's better!

Say it in Italian next, to add a little flair to it: [ree-gah-TOH-nee kohn gohr-gun-ZOH-lah]. Wow ... now it sounds like something you'd order at a fancy restaurant!

But now that you know how easy it is, you can make it yourself one day when you just need something warm and wonderful to eat to make all your troubles float away ....

Rigatoni con Gorgonzola

1 pound rigatoni
1/2 cup frozen peas
3 tablespoons butter
3 tablespoons flour
pinch of salt
1 cup skim milk
4 ounces Gorgonzola, crumbled
few splashes Tabasco sauce
1 teaspoon Dijon mustard

Cook the rigatoni according to package directions, adding the peas for the last minute of cooking.

Meanwhile, melt butter in a medium saucepan; whisk in flour and salt, and cook for 1 minute, whisking constantly

Slowly add half the milk, whisking it into the butter/flour mixture until it is absorbed.

Add the Gorgonzola, Tabasco and mustard; whisk in the rest of the milk.

When the pasta is ready, drain it and stir it into the sauce; place into a greased 9" pie dish.

Broil for 5 minutes or so, just until the top is golden.

Serves 4-6.

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Carol said...

I too love goganzola cheese..this looks yummy. We had lump crab, and shrimp mac and cheese this weekend. It was delish but a huge portion after a larged salad and very filling. it was served in a rather large casserole dish. I wish we would have shared it. I'll have to give this a try.


citymouse said...

Newest follower from Mingle Monday blog hop.

I knew I'd like your blog... any one who combines Food and Floozie in a blog title has got my attention!

The rigatoni looks divine. I love all the stinky cheeses, so this is right up my alley.

Lauren | Have Fork Will Eat said...

Mmmm. I love gorgonzola too. This looks delicious!

Nicole said...

OOH Yum. I am totally going to try this!

Unknown said...

I want that!! And then I want more of that!! YUM! Cooking is my favorite way to decompress too! Nothing like chopping something with a big knife to help wash away the frustrations of the day!!

Candace said...

And you say we eat good out our house?! Yum....


Cranberry Morning said...

So now I hear Roberto Benigni coming to my table and asking if I'd like the rigatoni con gorganzola. And yes, I would, please! This isn't even in the same category as 'macaroni and cheese.' Wonderful recipe, Mary!

Hello Jessica Lynn said...

Happy Monday...I am blog hopping today and decided to stop by your blog.

Please stop by either or both of my blogs and say hello and I really would like to have you as a follower if you are not already!

So Stylilized is where I am currently offering FREE Custom Blog Designs at

Jessicas Lil Corner is where I blog about family and life at

Have a very blessed Monday! :0)

Alicia@ eco friendly homemaking said...

Wow this looks awesome! What a great idea and such a nice twist on the sauce.Really like your blog!!

Leslie said...

I'm a new follower from McHoppin Mondays.

This recipe sounds amazing!

Melanie said...

Hi! Thanks for joining the blog hop and posting its button! Man, oh man, does that dish look amazing. My husband would die for that. I just might have to try it tonight!! lol... wish me luck :)

Unknown said...

some drooling going on here.

Meredith says that the best cheese smells like "zee feet of angels."

Anonymous said...

Dang that looks good! I'm a blue cheese lover myself and would never think to add it to pasta. Thanks for the suggestion.

Unknown said...

What a lovely treat. I love bleu cheese too... my latest favorite treat is bleu cheese and apple slices with a balsamic drizzle. The gorgonzola in this looks amazing -- thanks for linking this up with Friday Potluck... if you get the chance can you add a link back? Thanks!

Unknown said...

Hopped over here from Erin's That looks like a wonderful recipe, and i see myself making it in the very near future!

Roz | La Bella Vita Cucina said...

What a wonderful Italian gorgonzola recipe! I wish I had this last week when I had fresh Gorgonzola in the frig! Thanks for sharing......I'm now following and looking forward to all of your great posts. Please consider joining my weekend blog on all things fresh and clean in our lifestyles (recipes, decor, etc.). Bye for now, Roz at La Bella Vita

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