Orecchiette with Broccolini, Sun-Dried Tomatoes, an

Name: Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound orecchiette pasta; 1 cup whole milk; 1/4 cup mascarpone cheese; 5 ounces Gorgonzola cheese; 1/2 teaspoon Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1/3 cup sun-dried tomatoes, thinly sliced; 1 pound broccolini, cut into 2-inch pieces; 1/2 teaspoon red chili pepper flakes; 1/2 cup pasta water for sauce; 2 ounces grated Parmigiano-Reggiano cheese, about 1/2 cup

Servings: persons

1/2 pound orecchiette pasta
1 cup whole milk
1/4 cup mascarpone cheese
5 ounces Gorgonzola cheese
1/2 teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/3 cup sun-dried tomatoes, thinly sliced
1 pound broccolini, cut into 2-inch pieces
1/2 teaspoon red chili pepper flakes
1/2 cup pasta water for sauce
2 ounces grated Parmigiano-Reggiano cheese, about 1/2 cup

1
Bring a large saucepan of salted water to a boil.
2
Add the pasta and cook, stirring once or twice until al dente, about 7-8 minutes.
3
Drain and reserve 1/2 cup of the pasta water and set aside.
4
Add the milk, mascarpone, and Gorgonzola cheese to a heavy bottomed saucepan, season with salt and pepper, and bring to a gentle simmer, stirring until the cheese melts, about 6 to 7 minutes.
5
Remove from the heat and set aside.
6
Heat the olive oil in a large saucepan over medium heat.
7
Add the garlic and sun-dried tomatoes and cook until the garlic is soft and lightly browned, about 2 minutes.
8
Add the broccolini, season with chili flakes and cook until bright green and tender, about 4 minutes.
9
Add the pasta in with the broccolini.
10
Pour the reserved cooking water and warm Gorgonzola sauce into the pan and toss well to coat.
11
Heat for about 4 minutes, then add in the parmesan cheese and stir to combine.
12
Season the pasta with salt and pepper to taste, transfer to plates and serve right away.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound orecchiette pasta, 1 cup whole milk, 1/4 cup mascarpone cheese, 5 ounces Gorgonzola cheese, and more.

Yes, Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions