Creamy Penne with Walnuts

Creamy Penne with Walnuts

Prep Time


Cook Time



Creamy Penne with Walnuts

The success of this simple, creamy sauce depends upon the cheese. Use a young, very mild Gorgonzola, often called dolce. Aged Gorgonzola is too strong for this sauce.

Recipe courtesy of Williams-Sonoma


  • 4 tablespoons (1/2 stick) unsalted butter
  • 6 ounces mild Gorgonzola cheese
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons salt
  • 1 pound penne or other tubular pasta
  • 1/2 cup walnuts, lightly toasted and coarsely chopped


  • 1 Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter. Stir in the Gorgonzola, mashing it with a wooden spoon.
  • 2 Add the cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Do not allow the sauce to boil. Remove from the heat and stir in the Parmigiano-Reggiano and pepper.
  • 3 Meanwhile, add the salt and pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
  • 4 Add the pasta to the sauce along with the walnuts and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce.
  • 5 Warm briefly over low heat to blend the flavors and serve.


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