What’s For Dinner?
Rigatoni Gorgonzola - from Mangia 101
(First star is lowest, fourth star is highest)
From the menu of . . . Mangia 101
4058 Peachtree Road, Suite C, Atlanta
Q: I was hoping the chef at Mangia 101 might share the recipe for Rigatoni Gorgonzola, so I could make it at home. It had a creamy sauce with, I think, chopped pistachios mixed in. It was delicious!
- Shannon Kozee, Athens
A: Executive chef Linda Harrell happily shared this recipe for rigatoni --- thick tube pasta --- covered in a creamy sauce flavored with Gorgonzola and pistachios.
Hands on time: 20 minutes Total time: 1 hour Serves: 8
1/2 cup (1 stick) butter
1 small onion, finely chopped
1 1/2 cups (5 ounces) coarsely chopped, shelled, unsalted pistachios
2 quarts heavy whipping cream
2 pounds rigatoni
6 ounces Gorgonzola cheese (preferably dolce), cut into small pieces
Salt and freshly ground pepper
Meanwhile, prepare rigatoni according to package directions. When pasta is ready, drain well and set aside.
Whisk Gorgonzola into cream sauce. Season to taste with salt and pepper. Gradually add pasta into sauce and stir to combine, using just enough pasta to coat well with sauce. Serve immediately.