Penne al Gorgonzola

This is not quite the classic penne al gorgonzola, but it is incredibly tasty. This is perfect comfort food, though not the healthiest. If you can’t get gorgonzola, it can be substituted with other blue cheese such as roquefort or cashel, but use a slightly smaller quantity of cheese as other types tend to be much stronger than gorgonzola. I first tried this in Amalfi a few years ago. We ate at the same restaurant every night, and I am fairly sure I ended up ordering this *every night*. Blue cheese tends to be one of those love-hate things. I really couldn’t stand it for years (during which I had a visit to the farm where Ireland’s best blue cheese, Cashel Blue, is made, which I sadly did not take advantage of) but now I get cravings for it. Such is life.Serves 4


  • 220g of gorgonzola, broken up
  • 150ml cream
  • 75ml milk
  • 3 shallots, finely chopped
  • 75g walnuts, chopped
  • 1 tablespoon sherry or sweet white wine
  • 1/4 teaspoon nutmeg
  • 30g unsalted butter
  • 400g penne
  • 100g grated parmesan (optional)


  • Fry the shallots gently in the unsalted butter until soft.
  • Add the sherry or wine and cook until reduced to a syrup.
  • Add the milk, cream, gorgonzola and nutmeg and cook for 3-5 minutes until combined and reduced to a thick coating consistency.
  • Meanwhile, cook the penne as per packet instructions.
  • Toss the penne in the sauce and add the walnuts.
  • Serve with parmesan.


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