Prep 30 mins
Cook 25 mins
From Chef Alan Tardi, of Follonico in New York City
- 1 lb rigatoni pasta
- 2 cups heavy cream (plus extra, if needed)
- 1 cup whole milk (plus extra, if needed)
- 1 small garlic clove, crushed and minced
- 1⁄4 lb gorgonzola dolce blue cheese, broken into small pieces
- 1 cup grated grana padano or 1 cup parmigiano-reggiano cheese
- 1⁄2 teaspoon dried oregano (or 1 t. chopped fresh oregano)
- fresh ground pepper
- 1⁄4 lb unsalted fresh mozzarella cheese, cut into 1/4-inch dice
- 1⁄4 lb fontina, val d'aosta, rind removed and cut into 1/4-inch dice
- 2 tablespoons plain breadcrumbs
- Preheat oven to 400°; bring a large pot of salted water to boil over high heat; cook the pasta 10-12 minutes or until al dente; drain pasta and place in a mixing bowl.
- While the pasta is cooking, in a shallow pot or skillet (stainless steel is recommended) over med-high heat, combine the cream and milk; bring to a simmer.
- Add in the garlic; stir in the Gorgonzola Dolce; when the cheese has melted, add all but 1 tablespoon of the Grana Padano, decrease the heat to medium, and cook, stirring occasionally, 10-12 minutes or until the sauce is moderately thick and creamy.
- Remove from heat and add in the oregano and pepper.
- Pour the cream sauce over the pasta; add the mozzarella and Fontina Val d’Aosta and mix well.
- The mixture should be moist and creamy; if it is too dry, add a little more milk or cream.
- Brush the bottom and sides of a 13x9 inch baking dish (preferably terra-cotta) with olive oil and pour in the pasta (which should almost entirely fill the baking dish).
- Sprinkle with the bread crumbs and the remaining Grana Padano.
- Bake on the middle shelf for 20-25 minutes or until the sauce is bubbling and the top is golden brown and crisp.