Steps

1. Boil plenty of water in a pot and cook 100g Rigatoni for about 10 minutes. Aim for a slightly al dente texture.
   🕒 01:17
2. Pour 150cc Heavy Cream into a saucepan for the sauce. Once warm, remove from heat.
   🕒 01:40
3. Add 100g Gorgonzola Cheese to the warmed heavy cream and melt using residual heat. Do not boil; stir gently until melted.
   🕒 02:25
4. Wash the roots of 1 bunch of Spinach and cut the stalks and stems into pieces under 10cm long.
   🕒 01:54
5. Heat a frying pan and add Olive Oil (to taste).
   🕒 02:59
6. Add 1 clove of Garlic to the frying pan and sauté until fragrant.
   🕒 03:05
7. Once the garlic is fragrant, add the chopped 1 bunch of Spinach and sprinkle with Salt (to taste). Sauté.
   🕒 03:14
8. When the spinach becomes wilted, add Water (to taste) and continue sautéing.
   🕒 03:26
9. Add the cooked 100g Rigatoni to the warmed gorgonzola sauce and toss to coat. Gently warm the sauce without boiling to prevent separation.
   🕒 03:47
10. Add the sautéed spinach to the rigatoni and sauce, and toss briefly.
    🕒 04:39
11. Turn off the heat, add 2 tbsp Parmesan Cheese (or to your preference), and toss with the pasta.
    🕒 04:47
12. Plate the pasta and sprinkle with crushed Walnuts (to taste). Season with Salt and Pepper (to taste) if desired.
    🕒 05:02
13. Drizzle with Honey (to taste) before serving.
    🕒 06:27