Jamie Oliver Gorgonzola Pasta

You know when you’re not really hungry hungry, but you want something warm and rich and a little indulgent? That’s what this Gorgonzola pasta is. I made it last Friday after one of those weeks where everything felt like too much. The fridge was nearly empty, I didn’t want to peel a single vegetable, and I definitely didn’t want to clean up. But I had pasta, I had cheese, and I had zero desire to eat something boring.

This recipe is one of those tiny miracles—four ingredients and somehow it tastes like you put in way more effort than you did. It’s creamy, bold, and salty in the best way. The Gorgonzola melts down into this silky sauce that coats every bite of pasta, and yeah… I licked the spoon. No regrets.

Why You’ll Love It

• Only 4 ingredients (and one of them is milk, come on)
• Done in 15 minutes, faster than waiting for takeaway
• Bold, cheesy flavour that hits like a warm blanket
• No chopping, no roasting, no nonsense
• Perfect for late-night cravings or “I just got home and can’t think” moments
• Easily dress it up with rosemary, nuts, or a dash of cream if you’re feeling fancy

Ingredients

• 320g pennette rigate pasta (or whatever short pasta you’ve got)
• 350g sweet Gorgonzola cheese
• 150ml whole milk
• Black pepper, to taste

How to Make It

Start with the pasta water:

Fill a pot with water, salt it well, and get it boiling. You’ll want to cook your pasta while the sauce does its thing. Timing is everything here—you’re going for smooth, not rushed chaos.

Cube that cheese:

While the water heats, cut the rind off the Gorgonzola and slice it into chunks. Doesn’t need to be pretty—just manageable. You’ll be melting it, not framing it.

Make the sauce melty and gorgeous:

In a large pan, pour in the milk and toss in your cheese cubes. Put it over low heat. Stir gently, and let the cheese melt slowly into a silky, creamy sauce. Takes about 10 minutes. Don’t rush it or crank the heat—it’ll go grainy if you do.

Cook the pasta till it hugs the tooth:

Drop in your pasta and boil it until it’s al dente. Drain it, but save a bit of that salty pasta water—might come in handy for the sauce.

Marry the pasta and sauce:

Toss the hot pasta straight into the pan with your cheese sauce. Stir gently over low heat for a minute or two, adding a splash of pasta water if it needs loosening up. It should be glossy and coated, not swimming.

Finish with pepper and serve:

Grind over some black pepper—generously, if you’re me—and serve it up right away. It doesn’t wait well, and neither should you.

Common Mistakes and How to Dodge Them

Why’s my sauce lumpy?
Too much heat. Keep it low and gentle when melting the Gorgonzola—don’t let it boil.

Can I use light milk?
You can, but it won’t be as rich. Full-fat gives you that silky texture. If you’re using light milk, throw in a splash of cream.

The sauce’s too thick!
No stress. Just add a spoonful or two of pasta water and stir it in. Loosens everything up beautifully.

Storage and Reheating

Honestly? Best eaten fresh. But if you’ve got leftovers (miracle), keep them in the fridge for a day in a sealed container. To reheat, add a splash of milk or water in a pan and warm it gently, stirring. Microwave’s okay, but it’ll dull the cheese flavour a bit—and the texture gets… meh.

Freezing? Wouldn’t. It gets weird.

Frequently Asked Questions

Can I use another cheese instead of Gorgonzola?
You can, but then it’s not Gorgonzola pasta. Blue cheese works, or even Brie if you want something milder—but it’s a whole different vibe.

Is this too strong for kids?
Depends on the kid. If they’re okay with bold cheese, go for it. If not, maybe tone it down with cream and less cheese.

Can I add anything else?
Totally. Toasted walnuts, rosemary, or even crispy pancetta if you’re not keeping it veggie. Just keep the base simple.

Nutrition Facts (Per Serving):

• Calories: 620
• Fat: 32g
• Carbs: 58g
• Protein: 22g
• Sodium: 640mg
• Sugar: 4g