Pasta With Gorgonzola and Arugula

By Mark Bittman

Pasta With Gorgonzola and Arugula
Michael Kraus for The New York Times
Total Time
30 minutes
Rating
4(1,769)
Comments
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The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much.

(The original recipe called for ¼ pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Featured in: THE MINIMALIST; Pasta on the Fast Track

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Ingredients

Yield:4 servings
  • 4tablespoons butter
  • ½pound ripe Gorgonzola
  • 6ounces arugula, washed and dried
  • 1pound cut pasta, like ziti or farfalle
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

735 calories; 30 grams fat; 18 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 88 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 28 grams protein; 672 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.

  2. Step 2

    Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.

  3. Step 3

    Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Ratings

4 out of 5
1,769 user ratings
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Comments

chef Pace, milano

perfect example of Italian cooking, minimal ingredients and quick cooking. Don't mess with this recipe do it as written NO EXTRA INGREDIENTS PLEASE. Bravo Mr. Bittman

Linda Jeffries

I've been living in Italy for thirty years and pasta with Gorgonzola is one of my family's favorite dishes. However, I usually use gnocchetti sardi, which are small, shaped like cavatelli but denser and requiring more cooking time, and I add chopped walnuts, as well as rucola/arugula. The walnuts add another dimension to the flavor and the texture.

Margaux Laskey, Staff Editor

This is such a good, incredibly easy weeknight pasta. We loved it. I added crumbled gorgonzola to the plated pasta b/c we can never get enough blue cheese in this house. Unlike the pic, I really stirred the arugula in so it wilted and became a part of the sauce. Delicious.

BeeG

Wonderfully easy weeknight dinner. I used half cambozola, half MayTag. Next time I’ll go harder into the blue and try some Roquefort. Good as is but I’ll probably add walnuts next time for some crunch.

Chris

I use half the pasta (whole grain). Up the arugula. It's a fave.

mm

Yum! Like grown-up mac & cheese. I made half and would call it 2.5 portions. Upped the arugula and added pine nuts, both of which I recommend. Would maybe cut back the sauce to 75%. Served as a main alongside cantaloupe with prosciutto.

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