Rigatoni with Spinach and Gorgonzola | Quick Italian Dinner
(0)
20 min
Quick
Sezamo
O rețetă italiană rapidă, intens cremoasă și plină de prospețime, gata în doar 15 minute! Pastele rigatoni al dente se învăluie într-un sos catifelat de gorgonzola topită, spanac baby proaspăt călit discret cu usturoi și nucă crocantă presărată deasupra. O cină reconfortantă de toamnă care aduce gustul autentic al Italiei direct în farfuria ta.
Ingredients
Preparation method
Preparing and boiling pasta
Bring a large pot of water to a boil with a generous tablespoon of salt. When the water comes to a rolling boil, add the rigatoni pasta and cook according to the package instructions until al dente (about 10-11 minutes). Before draining, reserve a cup (about 150 ml) of the starchy pasta cooking water.
In a dry pan, lightly toast the coarsely chopped walnuts over medium heat for 2 minutes until crisp and fragrant, then transfer them to a small plate.
Creamy gorgonzola and spinach sauce
In the same spacious pan, heat the olive oil over medium-low heat. Add the crushed or finely minced garlic cloves and sauté for 1 minute, just until they release their aroma without burning.
Chef's tip
The pasta cooking water is the secret to a velvety sauce: the starch helps the gorgonzola cheese bind perfectly and coat the pasta beautifully without turning greasy.
If you prefer a milder taste, choose Gorgonzola Dolce (creamy and sweet); for a more intense and sharp aroma, Gorgonzola Piccante is the ideal choice.
15 min
Under an hour
