Easy to make


2 servings

10' preparation + cooking


In a big pot, with plenty of salty water, boil the Penne Rigate until al dente. After boiling keep 5 tablespoons of water. Drain the penne and keep them warm.

Using a blender, crumble the bread. Place the crumbles inside a bowl. Do the same with hazelnuts.

Heat up a non-stick pan and sauté the crumbles. Add the hazelnuts and spray them with olive oil.

Salt, pepper the mix and continue frying until everything is golden brown.  Add minced garlic, until it gets some colour. Sprinkle with thyme, then place everything on a plate.

Set the pan to the stove. Add pasta water and cream cheese to the pan stirring with a wooden spoon until melted.

Afterwards, add big cucks of Blue Cheese into the mix. When it starts boiling, add the pasta.

Stir the mix, adding the caramelized onions at the same time.

Sprinkle with pepper and boil for 2 to 3 minutes.

Serve with crumbles, additional Danish Blue Cheese and fresh thyme.


For Penne:

  • 250 g Makvel Penne Rigate
  • 200 g Castello Danablu Blue Danish Cheese
  • 150 g Arla fresh cream cheese
  • 2 tbsp. Condito caramelized onions
  • Salt & pepper, freshly ground
For bread crumbles:
  • 2 tbsp. olive oil
  • 2 slices of bread, diced
  • ½ tea cup hazelnuts, thickened
  • 1 galic clove,
  • 1 tbsp. fresh thyme, finely cut
  • Salt & pepper, freshly ground