Wholewheat penne wrapped in a creamy sauce of mild gorgonzola PDO and toasted walnuts
Introduction
There is something deeply reassuring about the creamy embrace of gorgonzola on hot pasta. Penne allo zola is a classic of northern Italian cooking that holds within it the essence of the Lombard and Piedmontese cheese tradition, where cheese is not merely an ingredient but the absolute protagonist of the dish.
This version with bronze-drawn wholewheat durum penne adds a further dimension to the dish: the rusticity of wholewheat speaks beautifully to the richness of the gorgonzola, while the rough surface of the pasta holds every drop of the creamy sauce. Toasted walnuts, with their aromatic flavour and their crunch, complete the experience with a pleasing roasted note that balances the sweetness of the cheese.
The History of Gorgonzola and Its Pairing with Walnuts
Gorgonzola takes its name from the town of the same name in the province of Milan, where tradition says it was made as far back as the Middle Ages. Its characteristic blue-green mould (Penicillium glaucum) develops thanks to particular techniques of piercing the wheels during ageing, letting air in and encouraging the colonies of mould to grow. There are two main varieties: dolce (aged a minimum of 50 days), creamier and more delicate, and piccante (aged a minimum of 80 days), more structured and more flavourful.
Pairing it with walnuts is not accidental but answers to precise gastronomic reasons. As the Accademia Italiana della Cucina points out, nuts have for centuries been the natural complement to fat, aged cheeses. Walnuts, with their tannin content and slightly bitter flavour, «clean» the palate of the creaminess of the gorgonzola, while their crunch contrasts pleasingly with the softness of the cheese.
Choosing wholewheat pasta for this dish, by contrast, answers to modern nutritional needs without betraying tradition. As studies by CREA (the Council for Research in Agriculture) underline, wholegrain cereals bring fibre, B vitamins and minerals that complete the nutritional profile of a dish as rich as this one, making it better balanced.
Ingredients for Penne allo Zola (4 people)
Pasta and Base
- Wholewheat Durum Penne 320 g
- Coarse salt for the pasta to taste
- Butter 20 g
For the Gorgonzola Cream
- Mild Gorgonzola PDO 200 g
- Fresh cooking cream 100 ml
- Shallot 1
- Shelled walnuts 50 g
Nutritional Values per Serving
Equipment Needed
To make perfect wholewheat penne allo zola you will need:
- ✓ A roomy pot for cooking the pasta
- ✓ A wide pan (Ø 28-30 cm) for the gorgonzola cream
- ✓ A knife and chopping board for the shallot and the walnuts
- ✓ A slotted spoon for draining the pasta
- ✓ A wooden spoon for stirring the cream
How to Make Wholewheat Penne allo Zola
Toasting the Walnuts
Put the shelled walnuts in a dry pan (no oil, no butter) and toast them over medium heat for , stirring often with a wooden spoon. When they begin to release their intense, nutty aroma and take on a light golden colour, take them off the heat. Tip them onto a chopping board and chop them coarsely with a knife: recognisable pieces should remain, giving pleasing bursts of flavour and crunch. Set aside.
Making the Aromatic Base
In the same pan (or another, if you prefer), put the butter and let it melt over a very gentle heat. Add the finely chopped shallot and let it soften for , stirring now and then, until translucent but without colouring. The shallot should not fry, only release the sweet aromas that will complete the profile of the gorgonzola.
Cooking the Pasta and Making the Cream
Bring plenty of salted water to the boil in a roomy pot. When it is boiling vigorously, tip in the Wholewheat Penne and stir at once. Meanwhile, in the pan with the shallot, add the mild gorgonzola PDO cut into small pieces and the fresh cream. Turn the heat to its lowest and melt the gorgonzola, stirring constantly with a wooden spoon, until you have a smooth, even cream. If you prefer a looser sauce, add a little milk or more cream.
Tossing and Serving
Drain the penne while they are still very al dente (about 1-2 minutes before the time on the packet), keeping a generous ladle of cooking water. Tip them straight into the pan with the gorgonzola cream. Add half the chopped walnuts and toss energetically for over a medium-low heat, adding cooking water if needed to get a creamy sauce that wraps every penna perfectly. Serve at once on warm plates, finishing with the remaining toasted walnuts, a generous grind of fresh black pepper and, if you like, a pinch of freshly chopped parsley for a touch of colour and freshness.
Wine Pairing for Penne allo Zola
With blue cheeses there is one pairing that has always worked, and it is not a dry wine: it is a sweet one. The salt and the sharp edge of the mould find in the sugar of the wine a counterweight no acidity can give on its own — it is the same principle as gorgonzola with honey or with walnuts, which this recipe already has.
The Sweet Contrast
Torcolato Breganze DOC — Firmino Miotti — Vespaiola grapes dried and twisted, which is where the name comes from: what emerges is a sweet wine of honey, dried apricot and candied fruit, with an almond base that meets the walnuts in the dish. The sweetness tempers the sharpness of the gorgonzola, the density stands up to the cream and the alcohol dissolves the fat. Half a glass is enough, served at 10-12 °C.
The Aromatic Choice, If You Prefer a Dry Wine
Traminer Aromatico — Italo Cescon — Anyone who does not want a sweet wine at the table has one credible alternative: a very aromatic, soft white. The Traminer brings rose and lychee, and that perception of sweetness — which is perfume, not sugar — is enough to soften the blue cheese without clashing with it. Serve at 12 °C.
Craft Beer as an Alternative
Reckless Bock Beer — doppio malto — The doppelbock applies the same principle as the sweet wine by other means: the sweetness of caramel against the salt of the mould, the dried fruit alongside the walnuts, and the seven degrees that dissolve the cream. It is the most solid beer pairing there is for blue cheeses. Serve at 8-10 °C.
Want to know more about the style? dark and doppelbock beers
Variations on Penne allo Zola
- With Williams pears: Add cubes of Williams pear sautéed in the pan for a sublime sweet-savoury contrast typical of Piedmontese cooking.
- With crisp speck: Garnish with slices of speck crisped in the pan to add savouriness, crunch and smoky notes.
- Lighter version: Replace the cream with blended fresh ricotta and reduce the amount of gorgonzola for a lighter but still creamy version.
- With radicchio: Add Treviso radicchio cut into strips and sautéed in the pan for a bitter note that balances the sweetness of the cheese.
- Ai quattro formaggi: Use half gorgonzola, a quarter fontina and a quarter taleggio for a version that is richer and more complex still.
Frequently Asked Questions about Penne allo Zola
What is the difference between gorgonzola dolce and piccante?
Dolce (or «creamy») gorgonzola is aged for a minimum of 50 days, has a soft, spreadable texture, less marked blue veining and a more delicate flavour. Piccante (or «natural») gorgonzola ages for at least 80 days, has a firmer texture, more extensive blue-green veining and a more intense, mouldy, slightly sharp flavour. For this recipe we suggest the dolce, but lovers of strong flavours can use the piccante or a mix of the two.
Can I replace the cream with something else?
Yes, you can use whole milk (the cream will be looser), blended fresh ricotta (for a lighter version), plant cream based on soya or oat (for the lactose-intolerant), or simply more pasta cooking water (whose starch will thicken the sauce naturally). What matters is adding the liquid a little at a time until you reach the consistency you want.
How do I stop the gorgonzola cream from splitting?
The secret is a very low heat and patience. Never let the cream boil: the gorgonzola should melt gently, with constant stirring. If it does split anyway (the fats separate from the whey), you can rescue it by blending it briefly with a stick blender or by adding a teaspoon of potato starch dissolved in cold water.
Do wholewheat penne taste different from ordinary ones?
Yes, wholewheat penne have a more intense, «rustic» flavour, with cereal and nutty notes, thanks to the bran and the germ of the wheat grain. They also have a firmer texture and a rougher surface (when bronze-drawn) that holds sauces better. Nutritionally, they bring more fibre, B vitamins and minerals than refined pasta.
Can I freeze leftover penne allo zola?
We would advise against freezing this dish once dressed. The gorgonzola cream tends to split during freezing and thawing, losing its creamy texture. It is better to keep it in the fridge for 1-2 days and reheat it over a very gentle heat, adding a little milk or cream to bring the sauce back to the right consistency. Better still: make only the amount you intend to eat there and then.
