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Gorgonzola Pear Pasta

Cheese(s): Gorgonzola

Prep. Time: 10 min

Serves: 25 min

Cook Time: 15 min



  • 9 ounces penne pasta

  • 2 tablespoons butter

  • 1/2 cup grated Parmesan cheese

  • 3 tablespoons Cucina Andolina crumbled Gorgonzola cheese

  • 1/2 cup heavy whipping cream

  • 1 large pear, peeled and cubed

  • 1/2 cup chopped toasted walnuts

  • ground black pepper to taste


Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.


Tomato Gorgonzola Soup

Cheese(s): Gorgonzola

Prep. Time: 15 min

Serves: 35 min

Cook Time: 20 min



  • 1 tablespoon olive oil

  • 1/4 large red onion, diced

  • 1/2 cup red bell pepper, diced

  • 2 cloves cloves garlic, minced

  • 1/4 cup Cucina Andolina Gorgonzola cheese, crumbled

  • 4 ounces cream cheese, softened

  • 1/4 cup heavy cream

  • 1/4 cup milk

  • 1 (14.5 ounce) can diced tomatoes

  • 1 1/2 cups tomato juice

  • 2 teaspoons dried basil

  • 1 teaspoon white sugar

  • 1/4 teaspoon ground white pepper


Heat oil in a medium saucepan over medium heat. Add the onion, pepper, and garlic; cook and stir 4 to 5 minutes or until vegetables are soft. Add the cheeses, cream, and milk; heat mixture until cheeses melt and the mixture is simmering. Stir in the tomatoes (including their liquid), tomato juice, basil, sugar, and pepper. Continue to simmer mixture for 15 to 20 minutes while stirring constantly. Do not boil.

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