Rigatoni Gorgonzola with Crispy Coppa Chips
Creamy and rich melted blue cheese sauce smothers al dente rigatoni gorgonzola pasta in this ultimate pasta dinner!
Servings: 4 people
Calories: 467kcal
Ingredients
- 4 cups pasta Rigatoni about 250g
- 1 drizzle olive oil optional
- 125 g Gorgonzola
- 150 ml Heavy cream
- Ground pepper
- 8 slices of coppa
Instructions
- Cook the rigatoni "al dente", according to the packaging, in a pot of boiling salted water, then drain them. Then remove them to a dish and sprinkle them with a drizzle of olive oil.
- Melt the gorgonzola in a large pan with the cream and pepper. Set aside.
- In a hot pan, place the slices of coppa (you might need to do 2 rounds) and allow the coppa to crisp up, once ready set aside and repeat with all the slices.
- Add the rigatoni to the pan with the sauce and mixing everything making sure that all the pasta are coated.
- Serve in shallow plates, sprinkle with fresh parsley or chives and place the coppa chips. Serve immediately.
Notes
- Store in an air tight container 2-3 days in the fridge.
- Reheat by adding a drop of milk to loosen up the cold sauce.
- Salt your water for the pasta.
- Drizzle the pasta with olive oil to prevent them from sticking to each other.
Nutrition
Calories: 467kcal | Carbohydrates: 47g | Protein: 16g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 415mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 793IU | Vitamin C: 0.2mg | Calcium: 202mg | Iron: 1mg