Spinach and gorgonzola pasta

Name: Spinach and gorgonzola pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Spaghetti chitarra-style 11.3 oz; Crushed red pepper 4 tsp; Spinach 8.3 cups; Gorgonzola cheese 7 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste; Peanut seed oil 1.3 cups

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4

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PRESENTATION

Spinach and gorgonzola pasta gets its character from a single technique: instead of leaving the spinach whole or roughly chopped, you blend it into a smooth, brilliantly green cream that wraps around every strand of spaghetti alla chitarra and holds the sauce in place through each bite. The result is a genuinely creamy texture that feels a long way from an ordinary weeknight plate, yet the ingredient list stays short and the method is straightforward enough for everyday cooking. Gorgonzola sharpens the natural sweetness of the spinach with a piquant edge, giving the dish a depth and character a plain cream sauce never quite achieves.

The finishing element is peperoni cruschi—fried dried peppers crumbled by hand over the plate just before serving. They shatter against the creaminess with each forkful, providing a crunchy, savory contrast that keeps the dish from settling into anything one-note. Together, the velvety spinach base, the bold gorgonzola, and the brittle pepper crumble create three distinct layers of flavor and texture that make this feel both original and refined without requiring any special effort beyond what the ingredients themselves bring.

INGREDIENTS

Spaghetti 11.3 oz (320 g) - chitarra-style

Crushed red pepper 4 tsp (10 g)

Spinach 8.3 cups (250 g)

Gorgonzola cheese 7 oz (200 g)

Extra virgin olive oil 2 tbsp (30 g)

Fine salt to taste

Black pepper to taste

For frying: Peanut seed oil 1.3 cups (300 g)

Preparation

How to prepare Spinach and gorgonzola pasta

To prepare the spinach and gorgonzola pasta, first bring the water to heat with the salt 1. Once it reaches a boil, add the spinach 2 and cook them for about 3-4 minutes 3.

Drain them into a pitcher 4 and season with oil 5, salt and pepper 6.

Blend with an immersion blender 7 until you obtain a creamy puree 8. Heat the vegetable oil and fry the peperoni cruschi for a couple of minutes 9.

Then drain them on paper towels 10 and let them cool. Cook the spaghetti alla chitarra al dente in the same water you used to cook the spinach 11. Meanwhile, pour the puree into a pan 12.

Add the gorgonzola in pieces 13, taking care to reserve a few spoonfuls for the final decoration, and stir to melt it 14. Now drain the spaghetti 15.

Transfer them directly into the pan with the sauce 16, finish cooking, adding some of the pasta water if necessary 17. Plate the spaghetti immediately 18.

Garnish with the reserved dollops of gorgonzola 19 and the fried peperoni cruschi crumbled by hand 20. Serve the spinach and gorgonzola pasta immediately 21.

Storage

The spinach and gorgonzola pasta can be stored in the refrigerator for one day.

You can prepare the spinach sauce in advance and keep it in the fridge.

Tip

If you can't find peperoni cruschi, you can easily substitute them with chopped walnuts or almonds toasted in a pan, which will give the dish the same pleasant crunch, creating a perfect contrast with the enveloping creaminess of the gorgonzola and spinach.

For the translation of some texts, artificial intelligence tools may have been used.

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