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Rigatoni Gorgonzola - from Mangia 101


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Cuisine: Cajun Italian

From the menu of . . . Mangia 101
4058 Peachtree Road, Suite C, Atlanta
404-467-9531

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

Ingredients:

    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

Instructions:

In a large pan on low heat, melt butter. Add onions and let simmer until they just begin to caramelize. Add pistachios and cook, stirring frequently, for 3 to 4 minutes. Add cream, increase to medium heat and cook until it becomes thicker in consistency and is reduced by 30 percent to 40 percent.
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.

Notes:

Harrell lightly sautes the pistachios with onion and cooks down cream until it has a thicker, saucelike consistency. Watch your temperature when cooking the cream to ensure it stays at a simmer and doesn't boil over.

Nutrition:

Per serving: 1,476 calories (percent of calories from fat, 68), 26 grams protein, 96 grams carbohydrates, 4 grams fiber, 112 grams fat, 367 milligrams cholesterol, 512 milligrams sodium.

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