Rigatoni “ash-style,” a nickname born from the final color of the plated pasta, which somewhat resembles ash. But there is little to no ash at all: the gorgonzola combined with very finely chopped olives simply gives this characteristic gray color that has nothing to do with actual ash. It is said that this dish originates from the slopes of a volcano and takes its name from that, but we don’t have certainties. It’s enough for us to know that it’s really tasty and, if you love cheeses — primarily gorgonzola — this dish is for you.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 668.43 (Kcal)
- Carbohydrates 60.57 (g) of which sugars 4.01 (g)
- Proteins 21.58 (g)
- Fat 38.02 (g) of which saturated 12.07 (g)of which unsaturated 10.35 (g)
- Fibers 1.42 (g)
- Sodium 2,093.48 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz rigatoni
- 7 oz fresh whipping cream, lactose-free
- 7 oz pitted olives
- 7 oz gorgonzola
- 1 1/2 tsp salt
- 1 pinch black pepper
Tools
- Small saucepan
- Cutting board
- Chopper
- Knife
- Pot
- Wooden spoon
- Spoon
- Colander
Steps
This is a pasta dish I make often. It really needs very little: 3 ingredients and the pasta cooking time, and the first course is ready.
I put the pitted olives into the manual chopper. I used Taggiasca olives, but Gaeta or Greek olives will certainly work well too. I reduced them almost to a paste.
I placed the cream and the gorgonzola cut into pieces in a small saucepan and let it gently melt over the lowest heat. When all the gorgonzola has melted, I turn off the heat and add the olive paste.
The rigatoni are ready and cooked al dente. After draining them, I mix them into the sauce and, with a grind of black pepper, serve immediately.
Here are the rigatoni “ash-style,” a truly delicious first course.
Naturally lactose-free.
Tips
I have a suggestion for another quick and easy first course similar to these rigatoni “ash-style”: spaghetti with broccoli pesto — it’s delicious.
Spaghetti con pesto di broccolo
Spaghetti con pesto di broccolo
FAQ (Questions and Answers)
Can I use a cheese other than gorgonzola for rigatoni “ash-style”?
The “ash-style” pasta explicitly calls for gorgonzola, but I understand it might not be to everyone’s taste. Try fontina or asiago as alternatives.
Can I use spaghetti for the “ash-style” pasta?
Yes, of course — all types of pasta work well for this dish. My preference for short, ridged pasta is only because it holds the sauce nicely.
Does gorgonzola contain lactose?
No, gorgonzola does not contain lactose thanks to its aging process. Lactic bacteria consume the lactose during fermentation, a natural technique that is not altered.
