Rigatoni with Creamy Gorgonzola

Ingredients You Need

• 3 lb. rigatoni pasta, uncooked

• 18 cloves garlic, minced

• 3/4 cup butter

• 6 tablespoons flour

• 1-3/4 quarts (9 cups) whole milk or half and half

• 1 tablespoon salt

• 1-1/2 teaspoons freshly ground black pepper

• 1 cup Lindsay Black Ripe Olives or Lindsay Kalamata Olives, drained, cut into halves or quarters

• 1-1/2 lbs. (6 cups) crumbled gorgonzola cheese

• 1-1/2 cups chopped fresh basil or Italian parsley

Cooking Directions

1. Cook pasta according to package directions.

2. Meanwhile, cook garlic in butter in a large sauté pan over medium heat 2 minutes.

3. Add flour; sauté 1 minute.

4. Stir in milk, salt and pepper.

5. Bring to a simmer stirring occasionally. Simmer, stirring frequently, until sauce is slightly thickened.

6. Stir olives into sauce; heat through. Stir in cheese just until melted.

7. Drain pasta; toss with sauce and top with basil.