text: Yet I’ve heard people claim they can’t eat pasta without sauce. Umm, hello, even if you can’t see your pasta drowning in sauce, it’s there. I agree, plain pasta is pretty boring, but there are a million combinations out there just waiting to be tried.
  Rigatoni with caramelized onions and gorgonzola creates something completely out of the ordinary and delicious. I love how easily this flavorful pasta comes together. While it takes a little time to caramelize the onions, it’s mostly hands-off work and everything happens quickly at the end. Using a cast iron or stainless steel skillet will allow your onions to caramelize perfectly, you just won’t get the same outcome in a non-stick skillet. Make sure to reserve some of the pasta water which you’ll use to deglaze the onion pan and create an almost invisible sauce that will adhere to the pasta.
  Gorgonzola is kind of a new cheese to me. I discovered it at what is arguably one of the best restaurants in town because they make a cream sauce out of it and put it on literally everything they serve. And if it’s good enough to top everything, it’s good enough for me. Gorgonzola can be a little salty, so make sure you wait until the dish is finished to add salt to taste. These few simple ingredients melt together to create a truly rich, unique flavor.
  If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
  Rigatoni with Caramelized Onions and Gorgonzola
  Rich caramelized onions, tangy gorgonzola, and al dente pasta!
  5 from 1 vote
  Print Pin Rate
  Prep Time: 10 minutes
  Cook Time: 1 hour
  Total Time: 1 hour 10 minutes
  Servings: 6
  Calories: 411kcal
  Author: Lindsay Moe
  Ingredients
  ▢ 2 tablespoons olive oil
  ▢ 3 small sweet onions
  ▢ 2 garlic cloves,, thinly sliced
  ▢ 1 pound rigatoni
  ▢ 4 ounces crumbled gorgonzola cheese
  ▢ Coarse kosher salt and freshly ground black pepper
  Instructions
  Heat olive oil in a large cast iron or stainless steel skillet over medium heat.
  Cut the ends off the onions, remove outer skin, cut in half, and then slice thinly from end to end. Add onions and garlic to the oil and stir to coat in oil. Reduce the heat to medium low and allow the onions and garlic to cook, barely sizzling and stirring every 5-10 minutes. The onions and garlic are done when they are soft and golden, 40-60 minutes. Do not allow the garlic to burn. If things are browning too quickly reduce the heat slightly.
  Meanwhile, bring a large pot of water to a boil and cook rigatoni according to package directions. Just before you drain the pasta, reserve ½ cup of the pasta water. Drain the pasta and return it to the pot.
  Once the onions are completely caramelized, add ¼ cup of the reserved pasta water to the pan, scraping up all the browned bits on the bottom of the pan. Stir until the onions have almost completely absorbed the water and add the gorgonzola cheese. Stir for about a minute or until the cheese just begins to melt. If the mixture looks dry at all you can add a bit more pasta water. Transfer the entire mixture to the pot with the pasta making sure to get all the oil and any browned bits off the bottom of the pan. Stir thoroughly to coat the pasta with the cheese, onions, and garlic. Season to taste with salt and pepper.
  Nutrition
  Calories: 411kcal | Carbohydrates: 62g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 270mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 4.4mg | Calcium: 130mg | Iron: 1.2mg
  Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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  Emmie {Blue 11 Interiors} says
  July 24, 2014 at 2:58 pm
  This looks so yummy! It’d be a great dinner for nights you have almost nothing in the fridge (for me, that seems to be most nights lately…)
  Reply
  Thalia @ butter and brioche says
  July 24, 2014 at 10:40 pm
  this looks AMAZING. i could so devour a whole bowl right now, so cheesey and delicious! pinned!
  Reply
  liz | carpé season says
  July 24, 2014 at 10:43 pm
  It’s 10:44 p.m., and I want this for dessert. Yum.
  Reply
  liz | carpé season says
  August 02, 2014 at 11:38 pm
  This was apparently Live-In-Kitchen week at our house because we tried this as well as the enchiladas – another winner! And one I’m sure we’ll be making again. So much flavor and not a lot of work!
  Reply
  Lindsay Moe says
  August 06, 2014 at 2:38 pm
  Haha, I’m so glad I could infiltrate and satisfy! You made two great choices.
  Reply
  Chelsea @ A Duck's Oven says
  August 06, 2014 at 4:11 am
  I can’t get my Fiance to eat anything BUT red sauce, and he really doesn’t like white. Maybe this will give us some variation! Gorgonzola and caramelized onions are a gorgeous combination!
  Reply
  Lindsay Moe says
  August 06, 2014 at 2:42 pm
  Best of luck!
  Reply
  Primary Sidebar
  Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.