At the last-minute guests. You want to cook a pasta but which sauce? not the usual tomato sauce … This is what happens in Italy when friends or relatives arrive at the last moment.
Does this particular name for the sauce amaze you?
Pasta alla cenere is a quick and delicious first course of Italian cuisine; based on short pasta, gorgonzola and finely chopped black olives; which give this aspect reminiscent of “the ash” from which the name originates! Imagine it creamy, enveloping, with an intense and savory taste.
• 320 gr = 1 cup and half of short dry pasta
• 200 gr = of gorgonzola
• 3 – 4 tablespoons of fresh liquid cream or milk
• 60 gr of pitted black olives
Cook the pasta in plenty of water and salt perfectly al dente.
In the meantime, chop the very fine black olives
Heat the gorgonzola cut into small pieces in a pan and melt with a few tablespoons of cream or milk
Add half of the olives. Create a creamy base.
Add the perfectly al dente drained pasta to the sauce, the rest of the olives and stir for 1 minute over low heat. If necessary, add 1 more tablespoon of cream.
Your Ash Pasta is ready
Last minute great result!