Rigatoni with Creamy Gorgonzola-Lindsay Olive Sauce Food Service | Lindsay

Ingredients

• 3 lb. rigatoni pasta, uncooked
• 18 cloves garlic, minced
• 3/4 cup butter
• 6 tablespoons flour
• 1-3/4 quarts (9 cups) whole milk or half and half
• 1 tablespoon salt
• 1-1/2 teaspoons freshly ground black pepper
• 1 cup Lindsay Black Ripe Olives or Lindsay Kalamata Olives, drained, cut into halves or quarters
• 1-1/2 lbs. (6 cups) crumbled gorgonzola cheese
• 1-1/2 cups chopped fresh basil or Italian parsley