Tortiglioni al Gorgonzola

Spiral pasta with Gorgonzola sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

  • About

This charming corkscrew-shaped pasta goes well with the slightly sharp, piquant flavour of the sauce. I make this when I want a tasty dish in a matter of minutes. The sauce almost makes itself! You can substitute dolcelatte cheese for the Gorgonzola if you prefer a slightly milder version.


  • 12 oz (350 g) tortiglioni, fusilli or gemelli
  • 5 oz (


Cook the pasta ‘al dente’. While it is cooking, make the sauce. Put the Gorgonzola, cream and butter in an enamelled iron pan, or other flameproof serving dish large enough to hold all the pasta. Stir together with a wooden spoon over a low heat until all the ingredients have amalgamated. Season with freshly ground black pepper and taste before adding salt. Drain the pasta, add to the sauce and