Let me introduce you to Pasta alla Cenere, a delightful twist on your typical pasta dish! This charming ensemble of finely chopped black olives and luscious Gorgonzola creates a creamy and captivating meal that whispers comfort while making a bold statement. Imagine your favorite comfort food with an artistic flair — quick to prepare and unforgettable in flavor. Trust me, this dish might just become your new go-to pasta!

Pasta alla Cenere showcases a perfect fusion of bold flavors, making it my current favorite pasta dish. After numerous kitchen experiments (some of you may recall my recent recipe reel!), I felt it was high time to share this recipe in its true form.

This dish may sound intimidating with its robust ingredients, but fear not! Even those who aren’t typically fans of blue cheese will find the mellow flavor of this dish both surprising and comforting.

What is Pasta alla Cenere?

Pasta alla Cenere translates to “ash pasta” in Italian, a name derived from the dish’s striking aesthetic. The finely chopped black olives lend a speckled, grayish hue to the sauce, evoking the appearance of ashes. Don’t be misled; there are no burnt or smoky flavors here—just a creamy, tangy sauce brimming with umami that’s as comforting as it is invigorating.

This delightful dish doesn’t belong to a specific Italian region but is a shining example of modern Northern Italian cuisine, particularly from regions renowned for Gorgonzola cheese, such as Lombardy and Piedmont. Rather than adhering to strict culinary traditions, it serves as a testament to creative cooking that celebrates quality ingredients.

Ingredients

To create this delectable Pasta alla Cenere, gather the following ingredients:

• Gorgonzola: This blue cheese comes in two varieties: the milder Gorgonzola Dolce and the bolder Gorgonzola Piccante. For this recipe, I suggest Gorgonzola Dolce for its creamy texture and subtle flavor.
• Black Olives: They add the signature “ash” appearance while providing a savory depth. Avoid canned olives, as they lack the punch we want in this dish.
• Pasta: Choose short pasta shapes like penne or fusilli that perfectly cradle the sauce, or go for elegant tagliatelle. Just steer clear of delicate noodles or massive shapes that detract from the dish’s simplicity.
• Cream: Heavy cream is the base for our dreamy sauce, balancing the strong flavors of the cheese.
• Garlic: A couple of cloves add a flavorful touch without overwhelming the palate.
• Olive Oil: Used for sautéing the garlic to bring out its flavor.
• Salt and Pepper: For seasoning; remember that the Gorgonzola and olives provide saltiness, so tread lightly!
• Parsley: A sprinkle of chopped parsley adds freshness and a pop of color.

How to Make Pasta alla Cenere

Pasta alla Cenere might sound like a gourmet dish you’d find in a cozy Italian restaurant, but the truth is, it’s quite simple to whip up at home! With minimal preparation and just under 30 minutes of cooking time, it’s perfect for a satisfying weeknight dinner. Yet, its creamy sauce and rich flavors make it suitable for special occasions as well.

Tools You’ll Need:

• A large skillet or sauté pan
• A large pot for boiling pasta
• A colander for draining
• A food processor for chopping olives (optional)

Step 1: Chop the Olives

• Finely chop the pitted olives using a chef’s knife or pulse them in a food processor until you achieve a paste-like consistency. This allows them to blend seamlessly into the sauce rather than act as a mere garnish.

Step 2: Cook the Pasta

• Cook your pasta according to package instructions, making sure to reserve some of that starchy pasta water for later use.

Step 3: Make the Sauce

• As your pasta cooks, heat olive oil in a large skillet over medium heat, and sauté the minced garlic until it’s fragrant.
• Pour in the heavy cream, heating until it’s steaming, then add the Gorgonzola cheese, stirring until it melts beautifully into the sauce.
• Add the black olives and continue cooking until the sauce thickens. You’ll know it’s ready when you can draw a line in it with a spoon that holds its shape.
• Adjust the seasoning with salt and pepper, then stir in the chopped parsley.
• Finally, toss the drained pasta with the rich sauce, adding a splash of reserved pasta water for extra creaminess.
• Serve immediately and enjoy the delightful flavors!

Preparing the Perfect Pasta alla Cenere

• Cook your pasta a little less than al dente and finish it in the sauce; this helps the sauce adhere beautifully.
• Ensure the olives are finely chopped or blended so they integrate well into the sauce, adding depth without overpowering its texture.
• Taste before adding more salt; the dish tends to be salty enough on its own due to the olives and cheese.
• Serve hot and fresh; it’s best enjoyed immediately to maintain its creamy texture.

Serving Suggestions

Pasta alla Cenere pairs wonderfully with a simple green salad drizzled with lemon and olive oil, or alongside roasted vegetables like zucchini or asparagus. To add some crunch, try serving it with garlic crostini or crusty bread to mop up that divine sauce.

When it comes to wine pairings, consider a crisp, unoaked Chardonnay or Gavi to complement the dish beautifully. If you prefer red, a light Pinot Noir or Chianti Classico will accentuate the flavors without overshadowing the cheese and olives. For something more refreshing, a dry Rosé does the trick! Garnish as desired with black pepper, more parsley, or extra crumbled Gorgonzola.

Variations

While this recipe is delightful as is, feel free to make it your own! Here are some variations to consider:

• Cheese Swap: If blue cheese isn’t your favorite, try using grated Parmesan and a hint of cream cheese for a creamy texture.
• Olive Options: Swap black olives for green ones for a tangier flavor or mix both for complexity.
• Mushrooms: Add sautéed mushrooms for an earthy touch that beautifully complements the creamy sauce.
• Spicy Kick: Add red pepper flakes or chili paste for a bit of heat to balance the richness.
• Lighter Version: Use half-and-half or milk instead of cream for a lighter option while still enjoying the flavors.
• Make It Vegan: Substitute heavy cream with cashew or oat-based cream, and use a vegan cheese alternative.
• Add Protein: For a heartier meal, toss in grilled chicken, pancetta, sausage, or shrimp.

Frequently Asked Questions

Can I make Pasta alla Cenere ahead of time?

It’s best enjoyed fresh, as the texture changes when it sits. However, leftovers are still delicious!

How long will leftovers keep, and how can I reheat them?

Leftovers last up to 3 days in an airtight container. Reheat in a pan over medium heat, adding a splash of cream if needed to regain creaminess.

Can I use a different cheese instead of Gorgonzola Dolce?

Absolutely! Other creamy blue cheeses like Gorgonzola Piccante or Roquefort also work beautifully.

What if I want to make this dish vegetarian?

Simply modify the recipe to eliminate any meat or animal products while keeping the rest of the ingredients intact.

Is Pasta alla Cenere suitable for kids?

Its creamy texture and mild flavor usually appeal to kids. However, you might want to adjust the ingredients based on their preferences.