Today is World Pasta Day, so let get down to a simple, and delicious pasta dish. It incorporates 2 different types of cheese as well as refreshing tomatoes with sage. This Penne with Gorgonzola and Mozzarella is a staple pasta dishes in our house.
I used to make it with ‘normal plain’ penne, but years ago I switched to whole grain and use that ever since for this recipe and most of my pasta recipe, if I can find a whole grain version.
Key Ingredients in This Recipe
- Whole grain penne rigata – whole grain is healthier than plain; adds more protein and fiber and more flavor as well.
- Shallot – this is an type of onion with a lot of flavor, and you only need a little bit of it.
- Mozzarella cheese – this is the cheese that will go into the sauce for the binding effect. I used the shredded low moisture mozzarella. It is easier to mix and does not create clumps.
- Cream – Whipping cream is fine, this can be cooked without curdling.
- Gorgonzola Dolce -I prefer the Gorgonzola Dolce over the sharper Mountain Gorgonzola for this recipe. Simply because it is softer in flavor and creamier, and has a mellower blue flavor that does not overpower the rest of the flavors.
- Tomatoes – cherry tomatoes or grape tomatoes.
- Sage – plays well in concert with the creamy sauce and the shallots and is a nice contrast with the blue cheese.
How to Make Penne with Gorgonzola and Mozzarella
Step 1 – Cook the pasta according to the directions on the packaging.
In the meantime, heat butter in a skillet and add the minced shallot. Cook them light brown and soft.
Step 2 – Add cream to the onions and mix. Then add low-moisture mozzarella and stir on low heat until melted.
If you’re using ‘normal’ mozzarella you may experience a lot of stringiness that looks like one big lump. To ‘dissolve the lumps, add a little bit of lemon juice. If that does not work at a little bit of flour.
Step 3 – Add salt, pepper and nutmeg and continue stirring. Sauce does not need to boil.
Step 4 – Add the cooked pasta to the sauce and stir. If too thick, add some of the pasta water.
Step 5 – Divide the pasta over the 2 dishes and cover with thin slices of Gorgonzola. Place bowl a few minutes under a hot broiler and allow the cheese to melt. Do not broil for a crusty finish.
Step 6 – Add the cherry tomatoes to the same skillet and cook on high until the tomato skins start to burst. Don’t cook the tomatoes to mush.
Step 7 – Add the chopped sage at the last minute and divide tomato mixture over bowls, just before serving.
Step 8 – Serve this dish hot and enjoy!
Alternatives and Substitutes
- Pasta – obviously you can use any type of pasta you like.
- Shallot – any type of onion will do. That said, the shallot has a supportive role, this dish does not have an onion sauce, but a creamy sauce with a little bit of onion flavor. So pick the type of onion wisely.
- Mozzarella cheese – as mentioned in the ingredients. The easiest solution is the shredded low moisture mozzarella. It dissolves easily and does not clump. But any other type of plain mozzarella will work as well. If you prefer to use the mozzarella balls, cut them is small pieces and dissolve those in the warm sauce. Please be aware that it can lump together easily, especially when you add the hot pasta to the sauce. To solve that, add a little bit of lemon juice and the lump should ‘dissolve’. I would suggest not use the buffalo mozzarella, because you don’t really taste the difference in this dish and it is more expensive.
- Cream – whipping cream and heavy whipping cream can work, as well as creme fraiche. Half & half not so well on its own as it curdles easily.
- Gorgonzola Dolce – if you like more sharpness, Mountain Gorgonzola or sharp Gorgonzola are a good alternative. Other blue cheeses may work as well, but since this recipe is an Italian-style, I prefer to stay in that theme and pick and Italian blue cheese.
- Sage – basil will do, as well as parsley or the spice grounds sage or sage powder.
Other Recipes with Gorgonzola to Try
Penne with Gorgonzola and Mozzarella
Ingredients
- 4 ounces whole grain penne
- 1 whole shallot
- 1 tablespoon butter
- 1/2 cup whipping cream
- 2.5 ounces Mozzarella cheese shredded low moisture
- 3 ounces Gorgonzola cheese
- salt and pepper
- nutmeg optional
- 8 ounces cherry tomatoes
- sage leaves
Instructions
- Cook the pasta according to the direction on the packaging and drain.
- Mince the shallots. Heat the butter in a skillet and add the shallot. Cook them light brown and soft.
- Add the whipping cream to the shallot and add the mozzarella. Keep on low heat and melt the mozzarella. The sauce should become slightly thicker. (NOTE 1)
- Season with salt and pepper. Add some nutmeg if you like.
- Halve the tomatoes and chop the sage leaves fine.
- Add the drained pasta to the cream sauce and mix. Pour mixture into 2 bowls.
- Thinly slice the Gorgonzola cheese and cover the pasta.
- Place bowl a few minutes under a hot broiler and allow the cheese to melt.
- Bake tomato-halves in skillet while the cheese melts, add the chopped sage at the last minute and divide tomatoes over bowls, just before serving.
Notes
- If the mozzarella lumps together, add a little bit of lemon juice and the lumps will disappear.
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