PASTA WITH PEPPERS, GORGONZOLA & MASCARPONE CHEESE

Need an idea for lunch?

Here is a recipe for penne with yellow peppers and gorgonzola, a simple and very tasty first course.

If you’re a fan of rich, creamy pasta dishes with a hint of bold flavor, Pasta with Peppers, Gorgonzola & Mascarpone Cheese is a recipe you need to try. This luxurious dish combines the sweetness of sautéed bell peppers with the sharp, tangy notes of Gorgonzola and the silky richness of mascarpone cheese. Whether you’re preparing a weeknight dinner or a special meal, this pasta is guaranteed to impress with its bold flavors and velvety texture.

Why This Dish Is a Must-Try

This recipe strikes the perfect balance between savory and sweet. The bell peppers add a subtle sweetness and vibrant color, while Gorgonzola lends its signature pungent flavor, and mascarpone rounds it out with a creamy finish. Together, these ingredients create a sauce that clings beautifully to the pasta, making every bite a flavor-packed delight.

Plus, it’s incredibly versatile. You can enjoy it as a vegetarian main course or pair it with grilled chicken or shrimp for added protein.

Tips for Perfect Pasta with Peppers, Gorgonzola & Mascarpone Cheese

1. Choose the right pasta: Short pasta like penne or rigatoni works well because it holds the creamy sauce in every bite, but long pasta like fettuccine adds elegance to the dish.
2. Adjust the cheese: If Gorgonzola’s flavor is too strong for your taste, use a milder blue cheese or reduce the amount slightly.
3. Add protein: For a heartier meal, toss in grilled chicken, shrimp, or even crispy pancetta.
4. Experiment with peppers: While bell peppers are classic, you can use roasted red peppers or even spicy varieties for a unique twist.

Pasta with Peppers, Gorgonzola & Mascarpone Cheese Recipe:

SERVINGS:4

INGREDIENTS:

• 1 shallot, finelly sliced
• 2 yellow peppers
• 3/4 cup of gorgonzola cheese
• 1/2 cup of mascarpone cheese
• 14 oz of pasta (penne it’s good)
• salt and pepper to taste
• chopped parsley to taste
• Parmigiano Reggiano cheese to taste
• extra virgin olive oil to taste

METHOD

In a frying pan sauté finely sliced shallots and 2 medium peppers chopped into chunks.

Cook for 10 minutes, diluting with 1 tablespoon warm water.

We adjust the salt.

Meanwhile, cook the pasta in plenty of salted water.

Drain the pasta al dente and pour it into the pan, adding the gorgonzola, mascarpone and a grinding of pepper.

We serve by sprinkling with Parmigiano Reggiano cheese and chopped parsley.

Serving Suggestions

This pasta dish pairs wonderfully with a simple green salad and crusty bread to soak up any leftover sauce. For a complete Italian-inspired meal, serve it alongside a glass of dry white wine like Pinot Grigio or Sauvignon Blanc.

How to Store and Reheat

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce as needed.

Conclusion

Pasta with Peppers, Gorgonzola & Mascarpone Cheese is a rich, comforting dish that’s easy to prepare and packed with flavor. The combination of sweet peppers, creamy mascarpone, and bold Gorgonzola creates a sauce that’s both indulgent and unforgettable. Whether you’re entertaining guests or treating yourself to an elevated pasta night, this recipe is sure to become a favorite. Try it today and savor the taste of Italy in every bite!

Pasta With Peppers, Gorgonzola & Mascarpone Cheese Recipe

Print Recipe Pin Recipe

Servings 4

Ingredients

  

• 1 shallot finelly sliced
• 2 yellow peppers
• 3/4 cup of gorgonzola cheese
• 1/2 cup of mascarpone cheese
• 14 oz of pasta penne it’s good
• salt and pepper to taste
• chopped parsley to taste
• Parmigiano Reggiano cheese to taste
• extra virgin olive oil to taste

Instructions

 

• In a frying pan sauté finely sliced shallots and 2 medium peppers chopped into chunks.
• Cook for 10 minutes, diluting with 1 tablespoon warm water.
• We adjust the salt.
• Meanwhile, cook the pasta in plenty of salted water.
• Drain the pasta al dente and pour it into the pan, adding the gorgonzola, mascarpone and a grinding of pepper.
• We serve by sprinkling with Parmigiano Reggiano cheese and chopped parsley.