Pipe rigate with spinach and gorgonzola

Pipe rigate! Don't you just love how those words roll down your tongue, tripping on the 'p' just to pick up speed at the 'r' and announce their goodness to the world? Unless you pronounce them with an American Accent. Then they just slowly saunter to your table and ask, 'You want some ketchup with those fries?'

Pipe rigate originate from central Italy, most likely the Roman area of Lazio. I like to think this is the reason why they are so versatile in how they can be served. A bit more relaxed than they would be had they come from the North. 

If you are a glutton for sauce, or just like to indulge a little, this just might become the pasta of your choice. Because of its shape, with a wider opening on one end and a whistle-like on the other, it's perfect for sauces, even those that might be a bit too fluid for other types of pasta (i.e. spaghetti). Each piece envelopes the creamy goodness delivering each drop for your enjoyment. 

The cooking time is about 10 minutes and will vary with different brands. I like to use Barilla, which is one of my favourites for some sentimental reasons as well as culinary value. Plus, I have always liked their elegant packaging. And you know, dove c'e' Barilla c'e' casa.

I like my parsley just torn and not finely chopped to get an actual bite from it.

Ingredients:

320g/12oz  pipe rigate (80g per person)
300ml/1 1/4 cup light cream (12%)
90-100g/3-4oz gorgonzola piccante
225g/ 1/2lb frozen spinach
about 2 tbsp fresh parsley (chopped or torn)
salt and pepper 
parmesan to sprinkle on top

Start with the spinach. If you don't have much time for cooking plan ahead and take it out to defrost in the morning or leave it in the fridge to thaw overnight. Just make sure you put it in something, like the actual pot you're going to be using, since there will be plenty liquid coming out of it. 

Start boiling water for pasta. In the time the water comes to boil and the pasta cooks, you will finish preparing everything else.

Put spinach in a pot with the liquid and simmer on medium, stirring every once in a while for about 5 minutes.  You want all the liquid to evaporate. If there's too much liquid just pour it out and return to stove.

In another pot place the gorgonzola, diced into smaller pieces, and melt stirring on low heat. Add the cream and mix well with the cheese. Season with salt and pepper and let it come to boil, and then turn the heat off. Transfer spinach  to the cream mixture and combine well.

By now your pasta should be already cooked. Drain it well and transfer back to the pot. Pour in the sauce and mix well. Place on plates, sprinkle with parsley and parmesan. 

Now, if you absolutely hate spinach and are positively unwilling to try it (it's not strong at all in this dish) you can skip it and just use the gorgonzola and cream. 

This should serve 4, but if you're hungry, it might only serve 2 or 3. Also, if you are single or a couple, you can save half the sauce in a container (in the fridge). You can reheat the sauce and mix with freshly cooked pasta and it will taste just as good the next day or the day after the next.