Rigatoni with Creamy Gorgonzola

Rigatoni with Creamy Gorgonzola

This creamy, delicious pasta recipe uses crumbled gorgonzola cheese and black or kalamata olives with warm rigatoni. It's an indulgent weeknight dinner ready in just 30 minutes.

  • prep
  • cook
  • 4 servings


  • 8 oz. rigatoni pasta, uncooked

  • 3 cloves garlic, minced

  • 2 tablespoons butter

  • 1 tablespoon flour

  • 1-1/2 cups whole milk or half and half

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

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

  • 1 cup (4 oz.) crumbled gorgonzola cheese

  • 1/4 cup chopped fresh basil or Italian parsley

Cooking Directions

  1. Cook pasta according to package directions.

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

  3. Add flour; sauté 30 seconds. Stir in milk, salt and pepper. Bring to a simmer stirring once. Simmer, stirring frequently, until sauce is slightly thickened, about 5 minutes.

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

  5. Drain pasta; toss with sauce, transfer to a serving bowl or four plates; top with basil.


  • Calories489
  • Fat25g
  • Protein17g
  • Cholesterol59mg
  • Total Carbs52g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.