A beautiful combination of seared sirloin and savory mushrooms find their place in a toothsome rigatoni dish perfected by a creamy Gorgonzola sauce. Originating from Lombardy’s town Gorgonzola, near Milan, this Italian blue cheese is recognized for its distinctive blue-green marbling. Its unique and robust flavor emphasizes the dish and is safeguarded by a PDO or Protected Designation of Origin, meaning only the cheese produced in the specified region can bear the name Gorgonzola. Dolce and piccante represent the two main varieties of this cheese, with dolce presenting a softer, milder, and buttery flavor, whereas piccante is firmer, crumbly, and packs a sharper flavor.

This cheese possesses a salty, sharp, and assertive demeanor, creating a challenge for a wine pairing. A straightforward red, full with fine acidity, like Italy’s Piedmont region’s Barbera or France’s Beaujolais-Villages is ideally recommended.

The original recipe yields 4 servings and consists of 2 tablespoons of cooking oil, 1 pound sirloin steak cut into 1-inch cubes, 1 1/2 teaspoons of kosher salt, 3/4 teaspoon of freshly ground black pepper, 1/2 pound portobello mushrooms, 1 shallot or 2 scallions including green tops, minced, 3/4 cup low-sodium chicken broth, 1/4 teaspoon Worcestershire sauce, 3 ounces of Gorgonzola cheese, 1/2 cup heavy cream, 2 tablespoons fresh parsley and 3/4 pound rigatoni.

The cooking process begins by heating 1 tablespoon of the oil in a large frying pan over medium heat, followed by browning the seasoned steak and removal to rest. Then, in some oil, mushrooms are simmered with a sprinkle of salt. From there, the addition of shallot, broth, and Worcestershire sauce to the hot pan deglazes the pan and reduces the liquid. The pan welcomes back the steak and mushrooms coupled with accumulated juices, cheese and cream, parsley, and the remaining seasoning. Simultaneously, rigatoni is boiled until perfectly done, drained, and tossed with the warm, saucy mixture.

The recipe was first unveiled to the world in Food & Wine’s 1996 cookbook, Quick From Scratch Pasta, thanks, in part, to the contributions of Emily Ziemski. This dish will resonate with those seeking a taste of Lombardy at their home dining table.