Rigatoni with Caramelized Onions and Gorgonzola is not your average pasta dish. Tender rigatoni is tossed with rich caramelized onions and tangy gorgonzola cheese for a delicious, unique dinner idea.
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My family loves pasta, but I get tired of the old red sauce/white sauce debate. While I agree that plain pasta is pretty boring, there are a million combinations beyond red and white sauce just waiting to be tried, like this rigatoni with caramelized onions and gorgonzola cheese.
This recipe transforms a few simple ingredients into something completely out of the ordinary. I love how easily this flavorful pasta comes together. While it takes a little time to caramelize the onions, the end result is absolutely worth it.
Rich, sweet caramelized onions pair perfectly with tangy gorgonzola cheese. Serve this pasta with a simple salad and some crusty garlic bread for a uniquely delicious dinner.
Ingredients
- Olive oil
- Small sweet onions
- Garlic cloves
- Rigatoni
- Crumbled gorgonzola cheese
- Coarse kosher salt
- Freshly ground black pepper
How to make rigatoni pasta with caramelized onions
- Heat olive oil in a large cast iron skillet over medium heat.
- 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.
- 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, then 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.
Top tips
Best skillets for caramelizing onions
Using a cast iron or stainless steel skillet will allow your onions to caramelize perfectly. I don't recommend using a non-stick skillet for this recipe.
Save some pasta water
Starchy pasta water is the key to helping sauce stick to the pasta. Make sure to reserve some of the pasta water which you'll use to deglaze the onion pan.
How to store rigatoni with caramelized onions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tips for customizing pasta with caramelized onions
- Swap the gorgonzola for blue cheese
- If you don't like gorgonzola, leave it out and add parmesan cheese instead
- Add a pinch of red pepper flakes for a bit of spice
- Add some cooked mushrooms or your favorite veggie to the finished dish
- Double the garlic if you enjoy garlicky flavors
- Use your favorite cut of pasta, such as penne or fettuccine
- Sprinkle the finished dish with chopped fresh mint, parsley, or basil
FAQ
Gorgonzola is a type of Italian blue cheese, made from cow's milk. It can be crumbly and quite salty, so make sure you wait until the dish is finished to add salt to taste.
Traditionally made gorgonzola is not vegetarian because it is made with animal rennet. However, most of the cheese available in the United States is now made with enzymes instead of rennet, which does make it suitable for vegetarians. Check the ingredients of your cheese if this is important to you.
To make this vegan, omit the gorgonzola cheese.
To make this gluten-free, simply use your favorite gluten-free pasta. The rest is naturally gluten-free!
More vegetarian pasta recipes
- Halloumi Pasta
- Halloumi Stroganoff
- Penne al Pomodoro
- Spaghetti Arrabbiata
- Tomato and Feta Pasta
- Baked Ravioli
- Easy Fettuccine Alfredo
- Spaghetti Aglio Olio
- Pesto Linguine
- Roasted Vegetable Lasagna
- Roasted Garlic and Broccoli Pasta
- Olive Oil Alfredo Sauce
- Halloumi Carbonara
- Meatless Baked Ziti
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Rigatoni with Caramelized Onions and Gorgonzola
Ingredients
- 2 tablespoons olive oil
- 3 small sweet onions, thinly sliced
- 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.
- 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, then 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.
Emmie {Blue 11 Interiors} says
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...)
Thalia @ butter and brioche says
this looks AMAZING. i could so devour a whole bowl right now, so cheesey and delicious! pinned!
liz | carpé season says
It's 10:44 p.m., and I want this for dessert. Yum.
liz | carpé season says
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!
Lindsay Moe says
Haha, I'm so glad I could infiltrate and satisfy! You made two great choices.
Chelsea @ A Duck's Oven says
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!
Lindsay Moe says
Best of luck!