Creamy, tangy Gorgonzola sauce meets sweet, smoky roasted peppers in this quick and elegant pasta dish. This Penne with Gorgonzola Sauce is a restaurant-quality meal you can have on the table in under 30 minutes. The rich, velvety blue cheese sauce clings beautifully to the ridges of penne, while the bright strips of roasted red and yellow peppers add color, sweetness, and a lovely charred flavor. Finished with fresh parsley, it’s a perfect balance of indulgent and fresh. Why You’ll Love This Recipe
- Ready in about 25–30 minutes
- Only a handful of ingredients
- Impressive enough for guests, easy enough for weeknights
- Vegetarian (easily made vegan with substitutions)
serves 4
1 pound/450g penne pasta
8 ounces/225g gorgonzola
3 tablespoons/45ml/45g cream, milk or stock
2 yellow pepper, roasted cut into strips with skin and seeds removed
2 red pepper, roasted cut into strips with skin and seeds removed
bunch of parsley, chopped
salt/pepper to taste
Cook pasta according to package directions. Roast peppers, remove skin and seeds. Cut into strips. Heat cream or preferred liquid over medium heat in a medium sauce pan. Add cheese and melt to a creamy consistency. When pasta is cooked reserve 1 cup of cooking water. Drain the pasta and return to pan. Pour cream sauce over pasta. If sauce is too thick add ¼ cup cooking water at a time and toss pasta until you get the desired consistency. It should not be too runny. Add ½ of the parsley and stir to combine. Add salt/pepper if necessary. Pour pasta onto a large serving platter or dish individual portions. Lay the strips of pepper over the pasta and garnish with additional parsley.
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