Gorgonzola Mushroom and Spinach Rigatoni

6 WORD MEMOIR: Bite by bite, obstacles turned opportunities. – Dr. G

Pasta. Carbs. Gains. Loss.

I have a loud and proud public relationship with this carb.  The endless combinations of sauces, additions of seasonings, vegetables, and meats . . . the memories of my tragic fail in first attempts to make pasta from scratch. I have it down to a science now, y’all. I will share my recipes for fresh pasta with you.  Thank goodness for growth and learning how to sit back and laugh at yourself, often.

Now let’s talk cheese, Gorgonzola cheese.  It’s a member of the Italian blue cheese family made from cow’s milk.  The taste ranges from slightly pungent and creamy to nutty, earthy and sharp.  You’re either going to love a great stinky cheese or you’re not.

Sometimes the plate of life will serve you the same thing.  Things, situations, and people that we like or do not, no gray area.  I will say that you should LOVE this pasta dish, should you choose to make it and if you’re into quick meals make with cheese, spinach, mushrooms, and more cheese.

Perhaps it can be made for those people we may not favor and had over lengthy conversations about shared interest to find that we have more in common than first assumed.

So yes, this pasta dish delves deeper than the pan it was prepared in.  Sometimes trying new things, meeting new people that don’t look like us, going places outside of our norms, and being uncomfortable to be made comfortable is the meal we need to fuel the joy that rides shot gun as we navigate through life.

Salute to pasta, gorgonzola cheese, making new acquaintances, respecting our differences and embracing flaws of self and life that make us the same.

Has there ever been a time where you connected personally or professionally to others because of great food and communication?


The long-winded extrovert,

– Dr. G

Gorgonzola Mushroom and Spinach Rigatoni

Course Dinner, Lunch
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Santresa


  • 2 tablespoons extra virgin olive oil
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced
  • Salt and pepper to season
  • 1 tablespoon butter
  • 1 pound of mushrooms chopped (I used white, but portabellas will work even better)
  • 12 oz bag of frozen spinach thawed and drained
  • 1 teaspoon cayenne pepper
  • 1/2 cup white wine I was sipping Pinot Grigio, so that what went into the skillet. A Sauvignon Blanc or White Bordeaux will work just fine.
  • 3/4 cup heavy whipping cream
  • 4 slices chipotle gouda cheese optional
  • 4 oz tub of gorgonzola cheese crumbles


  1. Boil pasta in heavily salted water, cooking 2 – 3 minutes less than packaged instructions. You want it al dente, not mushy. Drain the pasta, reserving ½ cup to 1 cup of the pasta cooking water and set aside.
  2. In a large skillet on medium-high heat, add the olive oil. When the oil is hot, add the onions, salt and pepper and sauté until translucent, roughly 2 – 3 minutes. Turn the heat down to medium, add the garlic and sauté for 30 - 45 seconds.
  3. Drop the butter into the skillet, add mushrooms and season with salt and pepper. Cook the mushrooms for 5 – 6 minutes. Add spinach, season with cayenne pepper and more salt. Turn the heat back up to medium-high and add the wine. Let the wine reduce (about 5 minutes), then add the heavy cream.
  4. Once the heavy cream begins to thicken, pour the rigatoni into the sauce, season with salt and pepper, and gently toss to coat well. Add the chipotle gouda (if this is your preference) and toss to melt or just add the crumbled gorgonzola. Use the reserved pasta water if you would like to thicken the sauce more.
  5. Serve hot with extra crumbled gorgonzola, fresh crack black pepper, and a little more cayenne pepper if you want some heat.

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