Ingredients (Serves 4):

• 12 oz of pasta Fiorfiore Rigatoni
• 2 tbs of Fiorfiore Black Olive Tapenade
• 6 oz of mild gorgonzola cheese
• 4 oz of cooking cream
• Grated Parmesan
• Pepper
• Salt

Preparing:

1. Cook the pasta in plenty of boiling salted water. Meanwhile cut the gorgonzola into cubes and melt them in a saucepan together with the cooking cream. Stir and let it dissolve for about 7 minutes on low heat.
2. Drain the pasta 2 minutes before the time indicated on the package and pour it into the saucepan, adding a ladle of cooking water and finish cooking.
3. Turn off the heat and add the Fiorfiore Black Olive Tapenade, mix well and serve. Sprinkle with Parmesan cheese to taste.