Rigatoni with gorgonzola and ricotta

  • Difficulty


  • 500 g0SXE024
  • 100 g sweet gorgonzola
  • 250 g ricotta
  • 25 cl milk
  • 1 onion
  • 1 stick celery
  • salt and pepper or chilli
Rigatoni n° 24


Fold in the ricotta and the gorgonzola adding, while mixing, a dash of milk. Then place the cheese sauce in a soup tureen with the finely chopped celery and onion, another dash of milk to make the sauce a bit softer.Add the salt, the pepper and the chilli. Cook the pasta in boiling water, add a couple of spoonfuls of cooking water to the sauce to make even more fluid. Drain the pasta and mix it with the sauce.