Rigatoni With Gorgonzola Sauce

Rigatoni With Gorgonzola Sauce
Servings: 8 Prep 10 mins Cook 15 mins


  • 1 pound dried rigatoni pasta
  • 2 tablespoons olive oil
  • 3 sweet peppers, cored, seeded and cut into 1/4-inch-thick slices (red, yellow and/or orange)
  • 1 1/2 cups heavy cream
  • 1/2 pound Gorgonzola cheese, crumbled
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup basil, cut or torn into small pieces

Make It

1. Cook pasta following package directions in boiling salted water until firm but tender.

Meanwhile, prepare sauce:

2. In a medium-size saucepan, heat the oil over medium heat. Add the sweet peppers; cook, stirring occasionally, for 5 minutes or until the peppers are slightly softened. Remove the peppers to a plate and reserve.

3. In the same saucepan, heat the cream over medium-high heat. When the cream starts to simmer, stir in the Gorgonzola and Parmesan cheeses, salt, pepper, nutmeg and cayenne; heat, stirring, until cheeses have melted and sauce is smooth.

4. Drain the cooked pasta in a large colander.

5. In a large serving bowl, toss together the hot pasta with the cheese sauce. Stir in the basil. Arrange the sweet pepper strips over the top. Garnish with additional fresh basil, if desired. Serve the pasta immediately. Makes 8 servings (or 16 appetizer/first course servings).

Make-Ahead Tip:

6. The sauce can be made ahead. To serve, gently rewarm sauce in a medium-size saucepan. Toss with freshly cooked hot pasta.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 513, Fat, total (g): 31, chol. (mg): 97, sat. fat (g): 17, carb. (g): 44, fiber (g): 3, pro. (g): 17, sodium (mg): 492, Percent Daily Values are based on a 2,000 calorie diet.