Cavatelli is the right pasta for this sauce. Small, ridged, and curved in a way that holds the sauce in its grooves without drowning in it. The half and half keeps things pourable rather than thick, so the ridges stay distinct and create a texture that a heavier sauce would completely obscure. Gorgonzola Dolce melts in smoothly, adding just enough blue flavor to be unmistakable without being overwhelming. Fresh parsley goes on at the end, which the richness of the cheese needs.
One pan for the sauce, the time it takes to boil water and cook the cavatelli, and two plates of something genuinely good. The mouthfeel of the ridged pasta against the light sauce is the detail that makes this dish and one that makes you think more carefully about pasta shapes every time after this.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – as the recipe title indicates, I used cavatelli pasta. It is a relatively small shape with pronounced ridges, which is in combination with a thin sauce an absolute pleasure to eat.
- Gorgonzola Dolce cheese – As I am making a light sauce, I prefer the dolce variaty over the Mountain Gorgonzola or Gorgonzola piccante. I found that the crumbly/sharp Gorgonzola piccante makes the sauce too overwhelming and the Dolce adds just the right amount of blue flavor.
- Half and half – Again a deliberate choice; half and half instead of a cream, to keep the sauce light but still flavorful. When you make a sauce with cream, the ridges of the pasta may get lost in it. Those ridges create a pleasant feeling in your mouth. Mouthfeel is an important part of your enjoyment.
- Parsley
How to Make Cavatelli with Gorgonzola Sauce
- Step 1 – Cook the pasta according to the direction on the packaging and drain. In the meantime, make the sauce.
- Step 2 – Bring the half & half to a boil, until it slightly thickens and add the Gorgonzola cheese (no rind).
- Step 3 – Whisk to melt the cheese add salt and pepper to taste.
- Step 4 – Add the pasta to the cheese and mix. Thin with pasta water if necessary
- Step 5 – Divide pasta over 2 plates or bowls and sprinkle with chopped fresh parsley.
Cavatelli with Gorgonzola Sauce
Pin Recipe FacebookIngredients
- 4 ounces cavatelli pasta
- 1 1/2 cups half and half
- 1 1/2 ounces Gorgonzola Dolce cheese
- salt and pepper
- parsley, finely chopped
Instructions
- Cook the pasta according to the direction on the packaging and drain.
- In the meantime, make the sauce.
- Bring the half & half to a boil, until it slightly thickens and add the Gorgonzola cheese (no rind).
- Whisk to melt the cheese add salt and pepper to taste.
- Add the pasta to the cheese and mix.
- Divide pasta over 2 plates or bowls and sprinkle with chopped fresh parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.