The ASH PASTA is a creamy, refined first course capable of transforming a few ingredients into an explosion of flavor. The curious name comes from the speckled color of the sauce, obtained from the fusion of soft gorgonzola and chopped black olives, which truly resembles the texture of ash.
A velvety, enveloping sauce with a bold flavor, perfect for those who love simple dishes with an intense character.
In a few minutes you can create a smooth, fragrant cream ideal for coating any pasta shape, from penne and fusilli to fresh tagliolini. Ash Pasta is the perfect example of how a minimal recipe can become very elegant: a dish that brings Northern Italian tradition to the table, reinterpreted in a modern, gourmet key.
Ideal for a quick dinner, a last-minute meal or an elegant first course to serve guests without stress.
With its irresistible creaminess and the harmonious contrast between sweetness and saltiness, Ash Pasta wins you over at first bite. A comfort food that smells like home, with a touch of originality that does not go unnoticed.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz pasta (fusilli, penne, mezze maniche)
- 7/8 cup cooking cream (about 200 ml)
- 7 oz gorgonzola and mascarpone
- 3 oz black olives in brine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- 1 Skillet
- 1 Pot
Steps
Place the cream and the gorgonzola in a skillet. Let them melt over low heat until you obtain a smooth cream.
Finely chop the pitted black olives by hand or with a food processor, and add them to the sauce.
Stir well until you get a light gray color, just like “ash.”Cook the pasta in salted water. Drain it al dente, reserving two ladles of the cooking water.
Pour the pasta into the gorgonzola-and-olive cream, add the reserved cooking water and toss until you obtain a soft, enveloping texture.Plate your ash pasta and finish the dish with a grind of black pepper.
Tips and variations
You can use spicy gorgonzola for a more intense flavor.
If you want a lighter version, replace half the cream with milk.
Add a handful of chopped walnuts for a crunchy touch.
Also excellent with long pasta such as tagliatelle or square spaghetti.
