Gorgonzola Penne

A rich dish for those who love blue cheese. Great as a main dish or even as a side dish! This is my take on a Rachael Ray 30-minute meal. Perfect served with crusty garlic bread. Enjoy!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb penne, cooked and drained
• 2  tablespoons olive oil
• 1  tablespoon butter
• 4  garlic cloves, minced
• 2  shallots, minced
• 1  cup chicken broth
• 1⁄3 cup heavy whipping cream
• 8  ounces gorgonzola, crumbled
• 3  tablespoons fresh sage, finely chopped
• 2  tablespoons flour
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon salt

Directions

1. Sauté garlic and shallots until soft and translucent in butter and olive oil over medium heat in a large, heavy skillet.
2. Add flour and cook for 1 minute. Whisk in the chicken broth and bring to a simmer, it should take about a minute.
3. Stir in heavy whipping cream. When cream comes to a boil add Gorgonzola, sage, salt and pepper. Stir until cheese melts into sauce.
4. Reduce heat to low. Add cooked pasta to skillet and toss to coat.