Sunday Pasta®: Pennone al Gorgonzola

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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 the next time you encounter someone with bad breath.

Buon Appetito!

Ed Garrubbo

Check out our wine pairings to complement this dish and our About on gorgonzola.

Sunday Pasta®: Pennone al Gorgonzola

Total Time: 20 minutes

Serves: 4-6

Sunday Pasta<sup>®</sup>: Pennone al Gorgonzola

Ingredients

1 lb pennone (penne or fusilli)
8 ounces gorgonzola dolce
4 ounces butter
1/2 cup heavy cream
Parmigiano Reggiano, grated
Black pepper to taste

Instructions

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 butter. Add the gorgonzola and the cream. Cook for a few minutes until well blended.

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

Ed Garrubbo has been studying, cooking, searching for, and thinking about la cucina italiana for as long as he can remember. Learning from his parents and grandparents, he cooks a wide range of Italian dishes and 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, a cultural institution of the Italian government, and is also an attorney and investor. He 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

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  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

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  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.

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  4. Mary furlong says:

    I love this newsletter and often try the recipes.

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  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

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