Perfectly cooked al dente penne tossed in a quick, creamy Gorgonzola sauce. This versatile sauce works beautifully over a chargrilled steak, baked into a potato gratin, or—my favorite—simply tossed with pasta for an easy, comforting weeknight dinner.
I’m a carb lover and there’s little I enjoy more than pasta coated in a rich, intense cheese sauce. This Gorgonzola sauce is bold, indulgent and surprisingly fast to make—ready by the time your pasta reaches al dente.
What Kind of Gorgonzola to Use?
Gorgonzola typically comes in two varieties: dolce and piccante. Dolce, meaning “sweet,” is softer and creamier; at room temperature it becomes silky and releases more flavor. Piccante is firmer and tangier—more assertive, not spicy in a chili sense, but with a stronger, slightly warming bite.
For this sauce choose Gorgonzola dolce. It gives a creamy, mellow intensity without the sharp tang of piccante, which can overpower the dish.
Why You Should Leave Gorgonzola Out of the Fridge
Allowing the cheese to sit at room temperature for several hours brings out more flavor and improves texture. I usually leave it out for 4–6 hours before cooking; the sauce becomes noticeably more aromatic and luxurious.
Short on time? If needed you can use the cheese straight from the fridge—the result is still delicious.
How to Make Penne with Creamy Gorgonzola Sauce – Step By Step
Bring a large pot of salted water to a boil and cook the pasta until al dente. Important: reserve about 1/3 cup of the starchy pasta water before draining.
While the pasta cooks, warm the milk and butter in a deep skillet over medium heat until the butter melts. Add the Gorgonzola and stir until it melts into the milk and butter.
Stir in the cream and 1 tablespoon of grated Parmesan, then season with a good pinch of freshly ground black pepper. Taste the sauce before adding salt—both cheeses contribute saltiness.
Cook the sauce gently for a few minutes while the pasta finishes. Add some reserved pasta water to loosen the sauce, then add the drained pasta and toss until evenly coated. Serve immediately with extra grated Parmesan.
What’s the Best Pasta to Use?
This sauce pairs well with many pasta shapes. Penne or rigatoni catch the sauce in their tubes; long shapes like spaghetti or bucatini also work but may need a touch more pasta water to coat evenly. Use good-quality dried pasta or homemade if you prefer; either will produce a great result.
Other Ways to Use this Gorgonzola Sauce
The sauce is versatile: spoon it over a chargrilled steak, use it with prosciutto-wrapped chicken breasts, or bake it into a potato gratin for an extra-creamy result. It’s also lovely with gnocchi, gnudi or roasted asparagus—there are plenty of delicious options.
Is Gorgonzola the Same as Blue Cheese?
Gorgonzola is one of many blue cheeses—along with Stilton, Roquefort and Danish Blue. Blue cheeses develop their signature veins from Penicillium cultures added during cheesemaking; the veins form as the cheese ages and create the strong, salty flavor blue cheese is known for.
Tip: If you see fuzzy or unusual mold that looks different from the normal blue veins, discard the cheese—this indicates spoilage.
Top Tips for Making this Recipe Perfectly
- Do not overcook the pasta. For al dente, dried penne typically needs about 8–10 minutes—start checking at 8 minutes.
- Use Gorgonzola dolce rather than piccante for a creamier, less sharp sauce.
- If possible, leave the cheese out of the fridge for 4–6 hours to intensify flavor; refrigerated cheese still works if you’re short on time.
- Add the pasta to the sauce so it absorbs the flavor—don’t pour sauce over the pasta and expect the best coating.
- The sauce should coat the pasta rather than pool in the plate; add reserved pasta water a little at a time to reach the right consistency.
- Avoid adding too much extra cheese or cream, which can make the sauce sickly.
- You can make the sauce ahead and refrigerate it; it will thicken—reheat gently and loosen with pasta water or a splash of milk.
- Serve the pasta immediately for the best texture and flavor.
More Recipes with Gorgonzola You Might Like:
- Spinach Pizza with Gorgonzola & Red Onion
- Roasted Asparagus with Gorgonzola
- Mini Sausage Pizzas with Pear and Gorgonzola
- Winter Salad – Spinach, Apple, Gorgonzola & Candied Walnuts
Step By Step Photos Above
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Penne with Creamy Gorgonzola Sauce
By Emily
Ingredients
- 14 oz (400g) Penne pasta
- 3.5 oz (100g) Gorgonzola (dolce)
- 2 tbsp (30g) Butter
- 2/3 cup (150ml) Milk
- 2 tbsp Heavy cream (double cream in UK)
- 2 tbsp Parmesan, grated
- 1/3 cup (80ml) Reserved pasta water
- Salt and pepper, to season
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve about 1/3 cup of pasta water.
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In a deep skillet, warm the milk and butter until the butter melts. Add the Gorgonzola and stir until melted and smooth.
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Add the cream and 1 tablespoon grated Parmesan, season with freshly ground black pepper and a small pinch of salt if needed.
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Cook the sauce gently for about 3 minutes. Add a little reserved pasta water to loosen, then add the drained pasta and toss until coated. Serve with extra Parmesan.
Notes
- Check pasta at 8 minutes to achieve al dente; cooking times vary by brand.
- Use Gorgonzola dolce for a creamier, milder flavor.
- Room-temperature cheese (4–6 hours out of the fridge) improves flavor, but refrigerated cheese is fine if needed.
- Always add pasta to the sauce so it absorbs the flavors.
- If the sauce becomes too thick, loosen with reserved pasta water or a splash of milk.
- Make the sauce ahead and refrigerate; reheat gently and loosen before serving.
- Serve the pasta immediately for best texture and flavor.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless noted otherwise.
- All vegetables are medium-sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is approximate.