Blue Cheese and Hazelnut Rigatoni

This Blue Cheese and Hazelnut Rigatoni is unapologetically indulgent and perfect for a rainy fall day. Serve with a side of lightly steamed or roasted broccoli.

It’s funny how our flavor palates change as we age. I remember ordering a blue cheese pasta (by accident) as a teenager in Italy, and was absolutely horrified when it arrived. I thought it was the grossest smelling thing ever. Now, I’m like “SEND IT THIS WAY! HOOK A GIRL UP!”

This is a hearty vegetarian meal but you can certainly add a little sweet Italian sausage into the mix. I’ve tried, it was amazing; kinda wish I never did it.

Sacha Hirschfeld

Blue Cheese and Hazelnut Rigatoni

This Blue Cheese and Hazelnut Rigatoni is unapologetically indulgent and perfect for a rainy fall day. Serve with a side of lightly steamed or roasted broccoli.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4

Course: Pastas

Cuisine: Italian

Calories: 712

Ingredients Equipment Method

Ingredients

  

• 1 lb rigatoni may sub for pasta of choice
• 1 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• ½ cup white onion or shallot; finely diced
• 4 garlic cloves peeled and minced
• 1 tbsp all-purpose flour
• 1 cup half + half or whole milk
• ¾ cup blue cheese crumbled; plus more for garnish
• 3 tbsp hazelnuts roughly chopped
• kosher salt to taste
• freshly ground pepper to taste

Equipment

• 1 small skillet
• 1 large pot
• 1 wooden spoon
• 1 strainer
• 1 large skillet

Method

 

1. In a small skillet over medium heat, toast the hazelnuts in a dry pan. Stir or shake the pan the entire to time ensure the hazelnuts don't burn, about 3 minutes. Set aside to cool then roughly chop. Don't chop too too much because we want texture not dust.
2. Bring a large pot of water to a boil. When the water comes to a rolling boil, add 2-3 tablespoons salt, stir, and return to a roaring boil before adding pasta. Cook rigatoni until just shy of al dente (read package instructions because it varies depending on brand). I use De Cecco and 9 minutes seems to be the ticket. The pasta will finish cooking in the sauce.
3. While pasta is cooking, warm extra-virgin olive oil and butter in a large skillet over medium heat. When butter is melted, add onions and a good pinch of kosher salt, stir until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute.
4. Sprinkle onions and garlic with 1 tbsp of flour and stir to coat. Try to cook for at least a minute to burn off the flour taste.
5. Pour in half and half and whisk until there are no more lumps. Add blue cheese and stir to incorporate into the sauce. Add a good pinch of salt and black pepper.
6. Reserve at least ½ cup of starchy pasta water to thin out the sauce. Pour in hot rigatoni to the sauce and toss to coat, adding 1 tablespoon of pasta water at a time until you reach desired consistency.
7. Stir in toasted chopped hazelnuts and toss to combine.
8. Garnish with extra blue cheese, hazelnuts, and freshly ground black pepper. This was even better the next day with a drizzle of extra-virgin olive oil.