Sunday Pasta®: Pennone al Gorgonzola

How do you rate this?
1 Star2 Stars3 Stars4 Stars5 Stars6 Stars7 Stars8 Stars9 Stars10 Stars
(11 votes, average: 10.00 out of 10)

Share This Article

Sunday Pasta Pennone al Gorgonzola 640

I have a soft spot in my heart for gorgonzola cheese. It makes me chuckle too.  All of this because of grandfather Filippo Garrubbo. Born in the USA in 1908,  his parents missed Italy and so they returned just a few years later. Shortly thereafter, his father, older brother, and uncle were killed in a quarry explosion when he was sent on an errand to buy cigarettes. Lucky for him in a way, but the event made him into the gentlest of souls.  I suppose this is why he felt compelled at age 75 to tell me about what he called his life’s meanest behavior some 50 years earlier. You see, when he eventually returned to America as a teenager, he took a young woman on a date to the movies. He leaned over to kiss her and immediately noticed that her breath was terrible. It was so bad, in fact, that he excused himself to the bathroom and never returned. “She was such a nice girl,” he told me with his thick accent, “but her breath smelled like a gorgonzola cheese.” And now, some 75 years after that fateful date, I cannot think of  gorgonzola cheese — or smell bad breath for that matter — without smiling and thinking to myself, “but her breath smelled like a gorgonzola cheese.”

So please do enjoy this fragrant bowl of pasta and cheese. You can then thank me, my nonno, and that poor girl for the chuckle.

Buon Appetito!

Ed Garrubbo

Check out our wine pairings to complement this dish.

Sunday Pasta®: Pennone al Gorgonzola

Total Time: 20 minutes

Serves: 4-6

Sunday Pasta®: Pennone al Gorgonzola


1 pound pennone (penne or fusilli)
4 ounces gorgonzola dolce
4 ounces fontina cheese
4 ounces marscarpone cheese
4 ounces butter
1 cup heavy cream
Parmigiano Reggiano, grated
Black pepper to taste


Bring a large pot of salted water to boil for the pasta. Add the pasta when boiling.

Meanwhile, in a large skillet over medium heat, heat the butte and cream. Add the gorgonzola, fontina and mascarpone. Cook for a few minutes until well blended and slightly thickened.

When the pasta is al dente, drain it and add it to the cheese mixture. Mix together over medium heat for about a minute. Serve immediately with a sprinkle of Parmigiano and some freshly ground pepper.

Edwin Garrubbo

Edwin Garrubbo

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. He cooks a wide range of Italian dishes, but loves his pasta most. He visits restaurants, cooking schools, markets, and food artisans across Italy, and wherever Italians practice their craft. He is a member of the Accademia Italiana della Cucina, and is a citizen of both the United States and Italy.

10 Responses to Sunday Pasta®: Pennone al Gorgonzola

  1. norma courrier says:

    Definitely must try this one!

    The recaaptcha response letters are impossible to make out

    Like or Dislike: Thumb up 0 Thumb down 0
  2. Aunt Linda says:

    Thanks for sharing the great story. I chucked just hearing it. I remember Him being a very gentle and kid man also. Oh, can’t sign off wth out wishing a great birthday…It is a big bithday month in the Garrubbo house. Hope it was wonderful. Love, Aunt Linda

    Like or Dislike: Thumb up 0 Thumb down 0
  3. R Catanese says:

    Recipe is simple and sounds delicious. Sam and I will try it and let you know. The personal story is a great touch.

    Like or Dislike: Thumb up 0 Thumb down 0
  4. Mary furlong says:

    I love this newsletter and often try the recipes.

    Like or Dislike: Thumb up 0 Thumb down 0
  5. Maggie O'C says:

    Nice story… hahaha

    One of my favorite recipes is similar to this with linguine and adds sun dried tomatoes, prosciutto, and shallots. Guests think it is so amazing and yet so easy.

    Will be in NYC in November. Where should I go eat?
    xo mags

    Like or Dislike: Thumb up 0 Thumb down 0

Leave a comment