Galbani® Creamy Paccheri Pasta

Galbani® Creamy Paccheri Pasta


  • 1½ cup Galbani® Mascarpone, room temperature
  • 1 cup Galbani® Gorgonzola Crumbles
  • 1 tbsp. Butter
  • 1 tsp. Fresh rosemary, finely chopped (with a few additional sprigs for garnish)
  • ½ tsp. Freshly ground black pepper
  • 1 tbsp. Extra virgin olive oil
  • 1 Garlic clove, smashed
  • 1 head Radicchio, cleaned, trimmed, and leaves separated
  • 1 package Paccheri pasta
  • ¼ cup Hazelnuts, toasted, for garnish
  • Salt and pepper to taste
  • Kosher salt and freshly ground black pepper to taste (?) I’m okay with leaving as is though.


  1. In a medium-sized pan, melt Mascarpone and Gorgonzola together on medium-low heat until well combined. Then, stir in butter, chopped rosemary, and ½ tsp. freshly ground pepper. Remove from heat.
  2. In a separate pan on medium heat, add olive oil and garlic. When it begins to turn golden brown, add in radicchio and stir with a wooden spoon until they start to wilt. Add salt and pepper to taste, and remove from the pan. Set aside.
  3. Cook pasta according to package instructions.
  4. Toss pasta directly into the cheese sauce and stir until incorporated.
  5. 5. To serve, spoon pasta and sauce into a large serving bowl, and scatter radicchio throughout. Garnish with toasted hazelnuts and a few sprigs of rosemary.


Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

Add a Comment

Your email address will not be published. Required fields are marked *