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I have started what will probably go down in history as all the pasta I’ve never heard of before, with the Ciriole from a couple of weeks ago. And this pasta alla cenere is no different: translating as ash pasta, this is a quick and delicious recipe you need to add to your list of recipes for the day when you don’t want to cook or all you are craving is carbs.

Because, admittedly, we all have those intense cravings every so often. Maybe a bad day, or even a celebration, all I know is that pasta is the answer to everything. At least in my house. Bad day? Nothing a good pasta can’t cure. Sick? Bring out the pasta pot. Long day? Make it sweet and prep some pasta. And if you feel like you need even more comfort food, this gnocco fritto and friselle.

Maybe it’s just me, but pasta it’s always the answer to me. I honestly love pasta so much, I would eat it for breakfast, lunch and dinner! And while I am not a big fan of black olives, this recipe for the pasta alla cenere surprised me as well: quick, cheesy and creamy, just what the doctor ordered.

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Pasta alla cenere, cheesy recipe

As I mentioned, pasta alla cenere literally means ash pasta and the dusty grey colour is given by the black olives. It’s cheesy and savoury and everything else you can think of – but most definitely not light in any way, shape or form! But let’s find out a bit more about it, its history and any secrets behind it, and another reason to visit Italy!

What is this pasta alla cenere and where is it from?

So pasta alla cenere is a simple and quick dish made using melted Gorgonzola cheese and black olives which are chopped and give the pasta that dark-ish hue. While Gorgonzola is a cheese made in the north of Italy, the origins of this dish are unclear and unconfirmed. Some claim it as a dish from the north, given the presence of Gorgonzola cheese, others even go as far as claiming it to be from the south.

And more precisely, near the Vesuvio volcano – hence the ashy name of this dish! Whether that is true or not, though, we will never know. All we know is that this pasta alla cenere is deliciously quick to make, low effort and even too good to miss out on.

Why is this pasta alla cenere so delicious?

Like any pasta sauce worth noting, Gorgonzola pasta with added anything is delicious in itself. Blue cheese like Gorgonzola melts beautifully with some added cream or milk, and coats pasta wonderfully. If you add stuff like sundried tomatoes or olives, like in this case, it elevates this quick dish making it one you’ll be making over and over again.

So why is this pasta alla cenere recipe so delicious? Because of the cheese, olives and of how fast is it to make it!

What ingredients do I need for this recipe?

When it comes to this pasta alla cenere recipe, we have opted to use pasta which is ribbed and to which the sauce can stick to. We used rigatoni pasta, but you can use penne, fusilli or anything that tickles your fancy!

Then we have the Gorgonzola cheese and fresh cream for the sauce, together with some cooking water. Then of course it’s the black olives, salt and pepper. Yum to the yum.

Most of these will appear in your cupboard and fridge anyway, making this recipe the perfect one for the evening when you’re starving, craving for savoury, cheesy pasta and have no time to prepare anything else. You can thank us later.

How do I make this pasta alla cenere recipe?

Talk to me dirty and tell me how to make this pasta alla cenere recipe, am I right?! This Italian first course is one to keep in mind for the nights when you don’t know what to make and you’re craving for something quick and easy to whip up. So let’s make the pasta alla cenere now.

In a big pan, pour the cream and add the gorgonzola chopped into cubes. Melt the cheese on low heat and set aside. You might want to add a little extra cream if it get’s too thick.

In a separate pot, you can cook the rigatoni pasta in salted water following the instructions on the packet, reducing the cooking time by two minutes or so. When draining the pasta, make sure you reserve some of the cooking water for later as you will need it to loosen up the sauce and let it stick to the pasta properly.

Now chop the black olives in small pieces, or blitz them if you have the opportunity using a blender too, as long as the olives are cut into tiny pieces and set aside.

Once the pasta is cooked, drain it and add the rigatoni pasta to the melted cheese and cream and add enough cooking water to combine everything together, then add the olives and combine too. Serve immediately with a sprinkle of freshly ground black pepper. Ready to eat in less than 30 minutes!

Any tips or tricks for this recipe? Can I change anything?

I know some people are not fond of olives (a bit like me!) especially of black olives, so know you can actually replace them and use anything you like from sundried tomatoes to fried aubergines or courgettes – or even both! You might not be able to call it the same, but who am I to judge you if you do?

Also when it comes to the cheese, some people are not fond of blue cheese or you can’t get hold of Gorgonzola. Fear not! If you want to use another melty blue cheese, I recommend Stilton (melts extremely well, I love it!) even if not really Italian. Otherwise, if blue cheese is not your cup of tea, try any cheese you might like, even Philadelphia works well – the world of cheese is your oyster here!

If you try and make it using vegan cheese and vegan cream, I am sure you will use your favourite brands too – I think this is something we will try out too because sometimes a plant-based option is all we want and need!

Pasta Alla Cenere Recipe

Simona

Pasta alla cenere is a simple and quick dish made using melted Gorgonzola cheese and black olives which are chopped and give the pasta that dark-ish hue.

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Prep Time 10

Cook Time 15

Total Time 25

Course Savoury

Cuisine Italian

Servings 4 people

Ingredients

320 g rigatoni pasta
50 g black olives
120 g gorgonzola dolce cheese
120 g fresh cream
salt
black pepper

Instructions

In a pan, pour the cream and add the gorgonzola chopped into cubes.
Melt the cheese on low heat and set aside.
Cook the rigatoni pasta in salted water following the instructions on the packet, reducing the cooking time by two-three minutes.
When draining the pasta, make sure you reserve some of the cooking water for later.
Chop the black olives in small pieces, or blitz them if you have the opportunity using a blender too, as long as the olives are cut into tiny pieces and set aside.
Add the rigatoni pasta to the melted cheese and cream and add enough cooking water to combine everything together, then add the olives and combine too.
Serve immediately with a sprinkle of freshly ground black pepper.

Keyword pasta alla cenere, pasta alla cenere recipe

If you are still after some more Italian recipes, you have to check out this pistachio liqueur recipe and these Italian foods that don’t exist.

pasta alla cenere - two ceramic bowls holding rigatoni pasta on the left, a yellow napkin with a wooden spoon, on the right, a wooden sliding board with uncooked rigatoni and gorgonzola, a hand reaching for some pasta on the right

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This post for pasta alla cenere recipe is now complete. An easy dinner dish you can whip up in less than 30 minutes, delicious and most definitely not light!