Penne with Mushrooms & Gorgonzola Cheese

This penne dish pairs earthy sautéed mushrooms with a quick fresh tomato sauce, then finishes with crumbled Gorgonzola that melts into tangy, pungent pockets over the hot pasta. It’s a restaurant-quality meal that comes together in about 25 minutes.

Roma tomatoes are the right choice here. They’re meatier and less watery than other varieties, which means the sauce thickens quickly without needing to reduce for ages. Five minutes of simmering with fresh basil and oregano is all it takes.

The reserved pasta cooking water is what ties the dish together. That starchy liquid loosens the sauce just enough to coat every tube of penne instead of sitting in a puddle at the bottom of the bowl. Add it gradually when you toss the pasta with the sauce.

Don’t stir the Gorgonzola into the sauce. Sprinkle it on top right before serving so it starts to melt from the heat but keeps some of its crumbly texture. That way you get concentrated bursts of blue cheese flavor rather than a uniformly cheesy sauce.

Pro Tips

• Sauté mushrooms without moving them for the first 2 minutes. This lets them brown properly instead of steaming.
• The sauce can be made up to 2 hours ahead and left at room temperature, which makes this great for entertaining.
• Cook penne to al dente (firm to the bite). It finishes cooking in the skillet with the sauce.
• Use fresh herbs if you can. The flavor difference in a quick-cook sauce like this is noticeable.

Variations

• Swap Gorgonzola for crumbled goat cheese or shaved Parmesan for a milder finish.
• Add a handful of arugula when tossing the pasta for a peppery bite.
• Toss in grilled chicken strips or Italian sausage for a heartier meal.